Valentine Chocolate-Cherry Ice Cream Bombe
- Reviews 3
Ready In: 1 hr 20 mins
Serves: 12
Ingredients
- 1 (16 ounce) jar purchased hot fudge
- 1 (12 ounce) package semi-sweet chocolate chips
- 3 tablespoons water
- 1⁄4 cup brandy
- 3 pints Ben and Jerry cherry garcia ice cream, slightly softened
- 1 1⁄2 pints chocolate sorbet or 1 1⁄2 pints chocolate cherry sorbet, slightly softened
- 1 (9 ounce) package chocolate wafer cookies
Directions
- Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth.
- Remove from heat.
- Whisk in brandy.
- Cool.
- Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes.
- Fill hollow completely with sorbet; smooth top.
- Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently.
- Spread 1 cup fudge sauce over cookies. Overlap remaining cookies atop sauce.
- Cover; freeze bombe overnight.
- Cover and chill remaining sauce.
- (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.).
- Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce.
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