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Jelly Roll Ice Cream Bombe Recipe

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This recipe for Jelly Roll Ice Cream Bombe is from Michelle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 small/mini jelly rolls or 2 full size jelly rolls
1 litre vanilla ice cream
About 1 1/2 cup frozen raspberries, mashed
2 to 3 Swiss nougat chocolate bars, finely chopped
Directions:
Directions:
Line medium bowl (about 10 cup capacity) with plastic wrap, leaving enough overhang to be able to wrap back over the bombe after adding the filling.
Cut jelly rolls into 1 / 2-inch slices and tightly line the bottom and sides of the bowl. If there are any gaps, you can cut slices into smaller pieces and fill up the holes.
Soften ice cream slightly in fridge, about 10 minutes.
Transfer ice cream to large bowl. Stir mashed frozen raspberries into softened ice cream.
Add about half of the ice cream mixture to bombe, pressing to remove any air pockets. Add layer of the crushed chocolate bars. Cover with remaining ice cream mixture.
Cover with more jelly roll slices.
Fold over plastic wrap to seal bombe. Press down well to remove air pockets. Freeze until firm, about 4 to 6 hours, but overnight is best.
To serve, fold back the plastic wrap. Invert onto serving plate. Remove bowl and peel off the plastic wrap. Let stand at room temperature so easy to slice, about 5 minutes.

 

 

 

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