justJENN recipes

I love bombes. I have made the watermelon ice cream bombe for years, but just recently decided to get less…complicated. So I am going back to basics with nice flavor combos. Orange and vanilla, and now chocolate and cherry. This tastes the best with a nice fresh cherry vanilla ice cream, but you know what? Store bought ain’t bad either. It’s easier and faster, and heck - who doesn’t want to just get ice cream in your mouth as fast as possible?

ingredients:
2 half gallons chocolate ice cream
1 half gallon (approx) chocolate cherry ice cream

Line a metal bowl with plastic wrap. This will help you pull the bombe out later. Place in the freezer to chillax.

Soften up one gallon of the chocolate ice cream. Then pack around the entire bowl about 1/2″ thick all around the sides and the bottom, completely lining the bowl. Put back into freezer. You can do this in stages, just as long as it’s set. As little as 30 minutes or as long as a few hours, up to you on the timing.

Then fill the center with the cherry vanilla ice cream. Again, back into the freezer to set. Finally, soften the last half gallon of chocolate ice cream, you might not use it all, but who cares, you know you’ll eat it later. Cover the entire top of the bombe. The goal here is to hide the pretty surprise inside. So it looks like one complete chocolate dome. Once you can’t see any cherry and the top is covered, cover in plastic wrap and BACK into the freezer.

To thaw - leave on the counter for a few minutes and wrap the bottom of the bowl in warm wet towels. (You can set the base in warm water but be CAREFUL, one slip and the bomb will be drowned. I wouldn’t recommend it.) Use the lining that you made with the plastic wrap to lift out the bomb.

Set flat side up on a plate and slice. Your guests will be shocked at all your hard work. When actually, you didn’t do much. Admit it.

The flavor combinations are endless! I could make these for days!!!

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