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Caramel Toffee Bombe Recipe
Caramel Toffee Bombe Recipe photo by Taste of Home

Caramel Toffee Bombe Recipe

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Cheryl Miller, Ft. Collins, Colorado, needs only five ingredients to put together this impressive dessert. Gingersnap cookies form the full-flavored "shell" over vanilla ice cream dressed up with crushed toffee candy bars.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 4-6 servings


  • 3/4 cup crushed gingersnaps (about 14 cookies)
  • 3 tablespoons butter, melted
  • 1 pint vanilla ice cream, softened
  • 2 Heath candy bars (1.4 ounces each), chopped
  • 1/3 cup caramel ice cream topping, warmed


  1. Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
  2. Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping. Yield: 4-6 servings.
Originally published as Caramel Toffee Bombe in Quick Cooking July/August 2004, p13

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Reviewed Jun. 5, 2011

"I doubled the recipe so it would fit in my 2 quart Pyrex glass bowl. I used Heath toffee bits instead of the candy bars because I had an open bag of bits home. Great treat for the summer!

~ Theresa"

Reviewed Oct. 21, 2010

"this was really good. next time I will make 2, so I can save one for later. it takes only a small piece.. really really good.. would not change a thing..."

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