Candy Cane Ice Cream Bombe

"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."
photo by a user photo by a user
Ready In:
3hrs 15mins


  • 3 cups mint chocolate chip ice cream, softened
  • 7 cups vanilla ice cream, softened
  • 12 cup crushed candy cane
  • For the chocolate sauce (optional)

  • 1 cup semi-sweet chocolate chips (or 6 oz. semisweet chocolate, cut up)
  • 23 cup light cream or 2/3 cup half-and-half cream
  • 3 tablespoons sugar
  • 2 tablespoons peppermint extract or 2 tablespoons mint liqueur


  • Spray a 2-qt. mold with nonstick coating.
  • Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
  • Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
  • 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.
  • Cover and freeze several hours or up to 1 month.
  • 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.
  • Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
  • 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.

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