Valentine Chocolate-Cherry Ice Cream Bombe |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 12 |
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Impressive — and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead as this needs to freeze for 24 hrs. 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:
1. Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth.
2. Remove from heat.
3. Whisk in brandy.
4. Cool.
5. 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.
6. Fill hollow completely with sorbet; smooth top.
7. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently.
8. Spread 1 cup fudge sauce over cookies. Overlap remaining cookies atop sauce.
9. Cover; freeze bombe overnight.
10. Cover and chill remaining sauce.
11. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.).
12. 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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