Valentine Chocolate Cherry Ice Cream Bombe
Treat your loved ones to a show-stopping **Valentine Chocolate Cherry Ice Cream Bombe**, the perfect dessert for romance-filled occasions or indulgent celebrations. This frozen masterpiece features layers of creamy chocolate and cherry ice cream cradling a luscious homemade cherry compote, creating a delightful balance of rich and fruity flavors. Encased in a glossy chocolate glaze that adds a touch of elegance, this dessert is as stunning as it is delicious. Garnish with shaved dark chocolate and maraschino cherries for an extra flourish, and serve as a sliceable centerpiece that’s sure to wow your guests. With minimal prep time and make-ahead convenience, this ice cream bombe is an effortless yet impressive way to elevate any special occasion.
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Recipe Information
Ingredients
- 1.5 quarts Chocolate ice cream
- 1.5 quarts Cherry ice cream
- 2 cups Pitted cherries (fresh or frozen)
- 0.5 cups Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 cups Heavy cream
- 1 cups Semi-sweet chocolate chips
- 1 tablespoon Unsalted butter
- 2 ounces Dark chocolate (for garnish, optional)
- 5 pieces Maraschino cherries (for garnish, optional)
Instructions
Line a large bowl (about 3 quarts in size) with plastic wrap, leaving enough overhang to fold over the top. This will serve as your mold.
Allow the chocolate ice cream to soften slightly at room temperature for about 5 minutes. Spread it evenly inside the lined bowl, pressing it against the sides and forming a 1-inch-thick layer. Freeze for 30 minutes or until firm.
While the chocolate layer sets, prepare the cherry compote. In a small saucepan over medium heat, combine the pitted cherries and sugar. Cook until the cherries release their juices, about 5 minutes.
In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the cherry mixture and cook for an additional 2 minutes, or until the compote thickens. Remove from heat and let it cool completely.
Once the chocolate layer is firm, spread the cherry ice cream evenly over it, leaving a hollow cavity in the center for the compote. Return to the freezer for 15 minutes.
Spoon the cooled cherry compote into the hollow cavity in the center and smooth the top. Fold excess plastic wrap over the top and freeze the bombe for at least 4 hours or overnight, until completely firm.
To make the chocolate glaze, heat the heavy cream in a small saucepan over low heat until it begins to steam (do not boil). Remove from heat and stir in the chocolate chips and unsalted butter until smooth and glossy. Let cool to room temperature.
When ready to serve, invert the bombe onto a serving plate and remove the plastic wrap. Pour the chocolate glaze over the bombe, spreading it evenly for full coverage. Allow the glaze to set for a minute.
Optional: Garnish with shaved dark chocolate and maraschino cherries for an elegant touch.
Slice the bombe into wedges using a sharp knife and serve immediately.
Nutrition Facts
Calories |
6930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.0 g | 459% | |
| Saturated Fat | 219.5 g | 1098% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 932 mg | 310% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 921.6 g | 335% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 769.5 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 2232 mg | 172% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5226 mg | 111% | |
*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.
