Impress your guests with this inspiring ice cream bombe recipe. A magical mix of ice cream, chocolate, meringue and so much more.
This is a really great dessert for impressing your guests or if you have a special occasion. It’s on a similar level of awesomeness as this ice cream cake which I love. It’s also a lovely dish for special occasions like birthdays or Christmas dinner and is also a surprisingly simple dessert. Just remember to get started a couple of days before the big day as you need to allow for baking/freezing time.
You can use store bought ice cream or if you’re feeling motivated, make your own vanilla ice cream: here’s the recipe.
- 1 box of brownie mix
- 2L vanilla ice cream
- 1 cup marshmallows, halved
- 1/2 cup roasted peanuts, chopped
- 1/3 cup morello cherries (drained)
- 100g melted dark cooking chocolate
- Rocky road, sliced
- Fresh cherries, to decorate
- 200g dark cooking chocolate, chopped
- 1/2 cup sweetened condensed milk
- 50g butter
- 2 Tbsp thickened cream
- 1 1/2 cups caster sugar
- 4 egg whites, at room temperature
- Pinch of cream of tartar
- Grease and line a 12 x 27cm loaf pan. The pan needs to be a deep pan to allow for the multiple layers you’ll be adding.
- Make the brownie following the packet instructions then pour mixture into the prepared pan. Bake as instructed on the pack then turn out onto a wire rack and allow to cool.
- Line the loaf pan with new baking paper, allowing the sides to overhang. This will allow you to easily remove the dessert when it’s finished. Place the cooked brownie in the base of the pan.
- Add the ice cream to a bowl and allow to soften slightly. Mix in the marshmallow and peanuts then spoon two thirds of the mixture over the brownie. Make small holes in the ice cream and place the cherries in them then top with the remaining ice cream mixture. Smooth out the ice cream. Place in the freezer for 2 hours or until firm and set.
- To make the chocolate sauce add the chocolate, condensed milk and butter in a saucepan over low-med heat and stir until melted. Add the cream and mix until combined. Set the sauce aside to cool.
- Give the sauce a stir then pour over ice cream. Smooth the surface. Freeze overnight until firm and set.
- Remove the cake from the pan and place on a plate for serving. While you make the meringue, place the ice cream in the freezer.
- For the meringue, mix the sugar and 1/4 cup water in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook, without stirring, for about 3 minutes. The mixture needs to reach 115°C on a thermometer. While the syrup continues to cook, whisk egg whites and cream of tartar in a mixer until soft peaks form. When the syrup reaches 120°C, gradually add the syrup with beater on low speed. Be sure to add the syrup slowly, not all in one quick pour. Increase the speed to high and whisk for about 15 minutes or until thick and glossy.
- Spread meringue over the cake and then blowtorch the meringue. Drizzle with the melted chocolate then add rocky road and cherries to the top.