Frozen Chocolate Bombe

1. 1

   Spray a 12-cup bowl with cooking spray; line with plastic wrap, extending wrap over sides by at least the width of bowl.

2. 2

   Combine ice cream, almonds, apricots and 8 oz.

3. 3

   chopped chocolate until blended.

4. 4

   Spoon ice cream into bowl; spread level.

5. 5

   Fold plastic wrap over ice cream to cover.

6. 6

   Freeze overnight or up to 2 weeks.

7. 7

   Invert ice cream bombe onto wire rack over rimmed baking sheet.

8. 8

   Remove bowl and plastic wrap.

9. 9

   Melt remaining chocolate according to package directions.

10. 10

    Pour melted chocolate over bombe, using a spatula to evenly coat.

11. 11

    Run a fork over outside of ice cream bombe starting from the top of the dome down and repeat along entire outer coating to make decorative lines all around bombe.

12. 12

    Transfer to serving plate; return to freezer.

13. 13

    Sprinkle with icing sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.