Candy Cane Ice Cream Bombe

Submitted by Munchkin Mama

"I forgot I had this recipe and I thought I'd post it before Christmas. It is easy and good for any time of year. Can be made up to 1 month ahead of time! The chocolate sauce is optional and I usually don't add it but if you really like chocolate it does add to the already lovely presentation."

 

• Ready In: 3hrs 15mins
• Ingredients: 7
• Serves: 12

ingredients

• 709.77 ml mint chocolate chip ice cream, softened
• 1656.13 ml vanilla ice cream, softened
• 118.29 ml crushed candy cane

• For the chocolate sauce (optional)

• 236.59 ml semi-sweet chocolate chips (or 6 oz. semisweet chocolate, cut up)
• 157.80 ml light cream or 157.80 ml half-and-half cream
• 44.37 ml sugar
• 29.58 ml peppermint extract or 29.58 ml mint liqueur

directions

1. Spray a 2-qt. mold with nonstick coating.
2. Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
3. Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
4. Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
5. Cover and freeze several hours or up to 1 month.
6. For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
7. Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
8. To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.