Cherry Bombs Recipe
Cherry Bombs Recipe photo by Taste of Home
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 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

Directions

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.
Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm.
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

Nutritional Facts

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

  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCherry Bombs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review