Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs


  1. Chill 5 cup metal bowl.
  2. Press sorbet into bottom and up sides of bowl.
  3. Freeze until firm, for about 1 hour.
  4. Place ice cream in large bowl.
  5. Gently fold in cookie crumbs, almond-flavored liqueur and grated chocolate.
  6. Spoon ice cream mixture into center of sorbet.
  7. Cover and freeze until firm, for about 1 hour.
  8. To serve, dip mold into hot water for a few seconds.
  9. Place plate upside down on top of mold and invert onto plate.
  10. Garnish bombe with whole or sliced fresh strawberries.
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