Pumpkin Ice Cream Bombe Recipe

Name: Pumpkin Ice Cream Bombe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 3/4 ounces pound cake frozen prepared, or angel food cake, thawed; 1 1/2 quarts ice cream slightly softened; 3/4 cup hot fudge topping room temperature; 8 ounces whipped topping frozen, thawed; 7 1/2 ounces marshmallow creme; 4 candy bar; 1 ice cream cones wafer; 1 cup frosting; 1 piece fruit green, leather; orange food coloring paste food coloring

Servings: persons

10 3/4 ounces pound cake frozen prepared, or angel food cake, thawed
1 1/2 quarts ice cream slightly softened
3/4 cup hot fudge topping room temperature
8 ounces whipped topping frozen, thawed
7 1/2 ounces marshmallow creme
4 candy bar
1 ice cream cones wafer
1 cup frosting
1 piece fruit green, leather
orange food coloring paste food coloring

1
["Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside. Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.", "Scoop 1/2 of the Breyers(R) Ice Cream into bowl, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in remaining Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.", "Spoon whipped topping into large bowl. Add marshmallow creme and whisk until smooth. Stir in food color to desired color.
2
Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Spread orange cream mixture over bombe.", "Meanwhile, for ""pumpkin stem"

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 3/4 ounces pound cake frozen prepared, or angel food cake, thawed, 1 1/2 quarts ice cream slightly softened, 3/4 cup hot fudge topping room temperature, 8 ounces whipped topping frozen, thawed, and more.

Yes, Pumpkin Ice Cream Bombe 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.

Pumpkin Ice Cream Bombe

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