Ice Cream Bombe Cake
Indulge in the show-stopping beauty of an Ice Cream Bombe Cake, a dazzling dessert that layers classic vanilla, rich chocolate, and fruity strawberry ice cream into a stunning dome shape. Nestled beneath the tri-colored ice cream is a decadent chocolate cake base that adds texture and flavor to every slice. Perfect for summer celebrations, birthday parties, or any special occasion, this no-bake dessert is as easy to assemble as it is impressive. Top your bombe with a drizzle of luscious chocolate ganache, fluffy whipped cream, and a scattering of fresh berries for a touch of elegance and extra flavor. Ready in just 30 minutes of prep time (plus some freezing time), this crowd-pleaser serves up to 12 and makes a refreshing, visually striking centerpiece for any gathering.
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Recipe Information
Ingredients
- 1 quart Vanilla ice cream
- 1 quart Chocolate ice cream
- 1 quart Strawberry ice cream
- 1 9-inch round Chocolate cake (store-bought or homemade)
- 1 cup Whipped cream
- 0.5 cup Chocolate ganache (optional for topping)
- 1 cup Fresh berries (optional for garnish)
- 1 roll Cling wrap
Instructions
Start by lining a large, round mixing bowl (about 8-10 inches in diameter) with cling wrap, leaving extra hanging over the edges for easy removal later.
Let the vanilla ice cream sit at room temperature for 5-10 minutes to soften. Scoop it into the bowl and spread it evenly along the bottom and up the sides to create the first layer of the bombe.
Place the bowl in the freezer for 30 minutes to let the vanilla layer harden.
Repeat the process with chocolate ice cream: Soften it slightly and spread it evenly over the vanilla layer, ensuring an even thickness. Return the bowl to the freezer for another 30 minutes.
Next, repeat with strawberry ice cream, softening it slightly and spreading it to fill the rest of the bowl but leaving enough space for the cake layer. Smooth the surface with a spatula. Freeze for another 30 minutes.
Trim the 9-inch chocolate cake to fit the diameter of the bowl if needed, then gently press it onto the top of the strawberry layer. This will serve as the base for the bombe when inverted.
Cover the entire bowl tightly with cling wrap and freeze for at least 4-6 hours, or overnight for best results.
When ready to serve, remove the bowl from the freezer and carefully invert it onto a serving plate. Peel off the cling wrap to reveal the layered ice cream dome.
Optional: Drizzle with chocolate ganache and garnish with whipped cream and fresh berries for an elegant touch.
Slice into wedges with a sharp knife and serve immediately. Enjoy this delightful and colorful dessert!
Nutrition Facts
Calories |
6742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.7 g | 410% | |
| Saturated Fat | 189.4 g | 947% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 889.5 g | 323% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 640.5 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2055 mg | 158% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
