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Caramel Toffee Bombe

 Caramel Toffee Bombe
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.
4-6 ServingsPrep: 15 min. + freezing


  • 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


  • 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.
  • 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.