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Strawberry Brownie Bombe

 Strawberry Brownie Bombe
Meet the Cook: A friend and I dreamed up this recipe. We use it to entertain and for special family dinners. For an extra touch, you can dip the strawberries in chocolate. -Joanne Watts, Kitchener, Ontario
16 ServingsPrep: 30 min. + freezing Bake: 30 min. + cooling


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 cup chopped walnuts
  • 1/2 cup strawberry preserves
  • 1 quart strawberry ice cream, softened
  • 2 cups heavy whipping cream
  • 3 drops red food coloring, optional
  • 1/4 cup confectioners' sugar
  • Fresh strawberries and mint, optional


  • Prepare brownie mix according to package directions for cake-like
  • brownies. Stir in walnuts. Pour the batter into two greased and
  • waxed paper-lined 8-in. round baking pans. Bake at 350° for 30
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool completely in pans.
  • Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer
  • to evenly line the inside of a bowl (brownie may crack). Spread
  • preserves over brownie layer. Freeze for 15 minutes. Fill
  • brownie-lined bowl with ice cream; smooth top. Cover and freeze for
  • 3 hours or until ice cream is firm.
  • Place remaining brownie layer on a serving plate. Remove bowl from
  • freezer; uncover. Invert onto brownie layer; remove bowl and foil.
  • Return to freezer.
  • In a large bowl, beat cream and food coloring until soft peaks form.

2 of 2

Strawberry Brownie Bombe (continued)

Directions (continued)

  • Add sugar and beat until stiff peaks form; set aside 1-1/2 cups.
  • Spread remaining whipped cream over top and sides of bombe.
  • Cut a small hole in the corner of a pastry or plastic bag and insert
  • star tip. Fill with reserved whipped cream; pipe border at base of
  • bombe. Holding the bag straight up and down, form stars on top.
  • Garnish with strawberries and mint if desired. Yield: 16 servings.
Editor's Note: Unfrosted bombe may be frozen for up to 3 days.