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Cherry Bombs Recipe
Cherry Bombs Recipe photo by Taste of Home
Publisher Photo
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


  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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