Frozen Dessert Bombe (4 ingredients )

Frozen Bombe

  A classic bombe is a dome-shaped frozen dessert made with layered gelato, ice cream, or sherbet. It’s a great centerpiece for any dessert buffet or a standout at your next family picnic. You can, of course, vary the flavors and colors of the layers to fit the season, holiday, or your preferences—from lower-fat sherbets to a blowout gelato extravaganza.
frozen dessert
Makes 6 servings

Ingredients :

  1. 1 quart Chocolate Gelato , or purchased chocolate ice cream
  2. 1 pint Vanilla Gelato , or purchased vanilla ice cream
  3. 1 pint Raspberry Sherbet , or purchased raspberry sherbet
  4. 6 slices purchased angel-food or sponge cake

Instructions :

  1. Line a 2-quart round bowl with plastic wrap, allowing enough excess to hang over the sides that it can later be folded over the top to seal the bombe in the freezer. Set aside.
  2. Place the chocolate gelato or ice cream in a large bowl and soften it by gently mashing it with the back of a wooden spoon. Spread with a rubber spatula into the prepared bowl in an even layer, taking care not to mess up the plastic wrap but making an upside-down dome that extends to 1⁄2 inch below the bowl’s rim. Set in the freezer for 1 hour.
  3. Soften the vanilla gelato or ice cream as in step 2; spread it into the bowl, cover - ing up the chocolate gelato or ice cream and creating a second, fairly thin, concave layer, again almost up to the bowl’s rim. Return to the freezer for 1 hour.
  4. Soften the raspberry sherbet as in step 2 and fill the center “hole” of the bombe with it.
  5. Cover the top with angel-food or sponge cake, cutting some slices so that you can make an even layer across the bombe. (This will later be your base when you turn the thing upside down.) Pull the plastic wrap up and over the top, sealing the bombe in the bowl. Freeze for at least 6 hours, or overnight. The bombe can be stored this way for up to 2 weeks.
  6. To serve, peel back the plastic wrap, revealing the layer of cake. Turn the bowl upside down on a cutting board or serving platter. Dampen several paper towels with hot water, wring them dry, and wipe the bowl to soften the bombe a little. Rock the bowl back and forth, holding the plastic wrap against the cutting board or serving platter, until the bowl comes loose. Remove it and all plastic wrap. Let the bombe stand for 5 minutes at room temperature, then slice into wedges and serve.

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