Ice Cream Bombes – a delicious recipe with chocolate ice cream, vanilla ice cream, raspberry sorbet, raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chill four 1-cup stainless steel molds or ramekins for 30 mins in the freezer.
2
Spoon 1/4 of chocolate ice cream onto the bottom and side of each mold to create a shell of even thickness. Smooth the ice cream. Place on a tray and freeze 30 mins, until firm.
3
Repeat process with vanilla ice cream to create a vanilla layer in each mold. Freeze 30 mins, until firm.
4
Spoon a little raspberry sorbet into each mold. Top with a raspberry. Cover with remaining sorbet. Smooth the top. Cover with plastic wrap. Freeze for at least 30 mins. until firm.
5
Chill serving plates in freezer for 10 mins. Wipe each mold with a hot, damp cloth or dip in hot water for a few seconds. Invert onto plates and carefully removing mold. Serve with additional raspberries.
828
kcal
Calories
37
g
Fat
80
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups chocolate ice cream, 1 cup vanilla ice cream, 1 cup raspberry sorbet, 4 None raspberries, plus additional, to serve.
Yes, Ice Cream Bombes falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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