Ice Cream Bombe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 mini jelly rolls or 1 full size jelly rolls
1 litre vanilla ice cream
1 1/2 cups raspberries, mashed
2 -3 swiss nougat chocolate bars, finely chopped
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Directions: |
Directions:Line a medium mixing 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 side of the bowl. If there are any gaps cut smaller pieces and push into the holes.
soften the icecream slightly. Transfer icecream to a large bowl and stir in mashed raspberries.
Add about 1/2 of the icecream to the bombe. Press to remove any air pockets.Add layer of crushed chocolate bars and cover with remaining icecream. Cover with more jelly rolls.
Fold over plastic wrap to seal bombe. Press down well to remove air pockets. Freeze until firm about 4 -6 hours. Overnight is best
To serve, fold back plastic and invert onto serving plate. Remove bowl and peel off the plastic wrap. Let stand at room temp about 5 minutes so it will be easy to slice. |
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Number Of
Servings: |
Number Of
Servings:8 or 10 |
Personal
Notes: |
Personal
Notes: I think you could pour melted chocolate over the top if it was not too hot. It should harden from the cold. Serve with a bit of whipped cream.
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