Cherry Bombs Recipe
Cherry Bombs Recipe photo by Taste of Home
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You'll win praise for these clever treats. Serve them for a special occasion with a knife and dessert spoon. —Linda Triplett, Renton, Washington
TOTAL TIME: Prep: 15 min. + freezing
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 2 servings


  • 1 cup vanilla ice cream, softened if necessary
  • 2 chocolate-covered cherries
  • 2 tablespoons seedless raspberry jam
  • 1/3 cup chocolate hard-shell ice cream topping
  • 1/4 cup whipped cream
  • 2 tablespoons chocolate syrup

Nutritional Facts

1 serving: 622 calories, 38g fat (20g saturated fat), 50mg cholesterol, 98mg sodium, 72g carbohydrate (64g sugars, 2g fiber), 5g protein.


  1. Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm.
  2. Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm.
  3. Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup. Yield: 2 servings.
Originally published as Cherry Bombs in Cooking for 2 Spring 2009, p53

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