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1
In a large skillet over medium heat, add the sugar, water and raspberries.
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2
Cook until the sugar and the raspberries are wet and paste-like, about 8 minutes.
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3
Strain the mixture into a small bowl to remove the seeds.
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4
Line a small baking sheet with parchment paper.
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5
Spoon a little of the mixture, to form disks the size of a penny, onto the baking sheet.
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6
Freeze until hardened, about 2 hours.
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7
To make the frozen bomb, using a 3 to 4-ounce ice cream scoop, put 8 full-sized scoops of ice cream onto a chilled platter.
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8
Next, remove the fruit disks from the freezer and from the bottom of the ice cream insert the fruit disk into the center of the ice cream.
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9
Continue this method until all are done.
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10
Return them to the freezer to set up nicely, this should take about 1 hour.
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11
In a small saucepan, bring the cream and the butter to a boil over medium heat.
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12
Break up the chocolate into small pieces, add them to a stainless steel bowl and pour in the heated cream and butter mixture.
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13
Allow to stand for 5 minutes, then whisk until all the ingredients are well incorporated.
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14
Keep warm.
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15
Remove the ice cream from the freezer.
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16
Stick a fork into the bottom of the ice cream and dip it into the melted chocolate to cover completely.
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17
Put the chocolate bomb on a wire cooling rack with a baking sheet underneath (to catch any dripping chocolate).
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18
Repeat with remaining ice cream and chocolate.
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19
Sprinkle with colored sugar or jimmies and return to the freezer.
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20
To finish, cut the brownie squares in half, horizontally, making 8 squares.
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21
Using a cookie cutter, cut out circles a little bigger that the ice cream bomb.
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22
Arrange the circles on serving plates and top each with an ice cream bomb.
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23
Garnish with whipped cream, if desired.
