Cookies And Cream Ice Cream Bombe

Cookies And Cream Ice Cream Bombe

Rating:

(0 votes) 0 0

An elegant version of an ice cream shop classic, the ice cream bombe is an impressive French dessert for those occasions when a sundae just won’t do. Try this delicious frozen dessert that combines sponge cake and ice cream in to one fantastic dish!

Shared by

Time needed

40 min preparation + 5 hour cooking

Serving Size / Yield

10 servings

Ingredients

  • 1/4 C. hot chocolate
  • 1 T. chocolate liqueur
  • 18 - 20 purchased Ladyfingers, split in half horizontally
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 C. sugar
  • 1 tsp. vanilla
  • 1 1/2 C. vanilla ice cream
  • 1/2 C. crushed oreo cookies
  • 1 pt. cookies and cream ice cream
  • For Topping:
  • whipped cream
  • cookies and cream crunch topping
  • shaved chocolate

Our Readers Also Loved

Directions

Chill two medium mixing bowls.
Line a 5-cup round-bottomed bowl or mold with plastic wrap, letting the edges of the wrap hang over the sides of the bowl or mold.
In a shallow bowl combine the hot chocolate and chocolate liqueur.
Brush rounded sides of ladyfingers with the chocolate mixture.
Line the bottom and sides of the bowl or mold with Ladyfingers, placing the rounded side outward.
Fill any gaps with ladyfinger trimmings so that the lining is solid.
Drizzle with any remaining chocolate mixture.
Reserve remaining ladyfingers.
Cover and chill the lined bowl or mold until needed.
In a medium mixing bowl beat cream cheese, the 1/4 C. sugar, and vanilla with an electric mixer on medium speed until fluffy. Set aside.
In 1 of the chilled bowls stir vanilla ice cream, pressing it against the side of the bowl with a spoon, just until softened.
Immediately fold the softened vanilla ice cream and oreo cookies into the cream cheese mixture; cover and freeze for 3 to 4 hours or until stiff, stirring mixture occasionally so cookie pieces don't sink.
Spread cream cheese mixture over the ladyfingers in the bowl or mold, spreading up the sides, to make a lining.
Cover with heavy foil and freeze for 2 to 4 hours or until firm.
In the other chilled bowl soften cookies and cream ice cream as directed for vanilla.
Spoon on top of the cream cheese mixture, spreading smoothly.
Cover surface of the bombe completely with the remaining ladyfingers.
Fold excess plastic wrap over surface.
Cover tightly with heavy foil.
Freeze until firm or up to 1 month.
To serve, remove foil and invert bombe onto a serving platter.
Remove bowl or mold and plastic wrap.
Let stand at room temperature for 20 to 30 minutes to soften slightly before cutting.
Top with whipped cream, crunch topping, and shaved chocolate.
Serve.


Around The Web