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

  • 2 vanilla ice cream sundae cups
  • 2 chocolate-covered cherries
  • 1/4 cup seedless raspberry jam
  • 1/3 cup chocolate hard-shell ice cream topping
  • 1/4 cup whipped cream
  • 2 tablespoons chocolate syrup

Directions

Remove ice cream containers from freezer; let stand for 5 minutes. Press a chocolate-covered cherry into ice cream; smooth ice cream over cherries. Freeze until firm.
Carefully remove ice cream from container onto a waxed-paper lined sheet pan. Spoon jam over ice cream; freeze until firm.
With a fork, lift ice cream from pan. Transfer to a wire rack over a sheet of waxed paper. Pour hard-shell topping over ice cream to cover. Carefully transfer each to a serving plate. Freeze until firm. Garnish 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.

  • 2 vanilla ice cream sundae cups
  • 2 chocolate-covered cherries
  • 1/4 cup seedless raspberry jam
  • 1/3 cup chocolate hard-shell ice cream topping
  • 1/4 cup whipped cream
  • 2 tablespoons chocolate syrup
  1. Remove ice cream containers from freezer; let stand for 5 minutes. Press a chocolate-covered cherry into ice cream; smooth ice cream over cherries. Freeze until firm.
  2. Carefully remove ice cream from container onto a waxed-paper lined sheet pan. Spoon jam over ice cream; freeze until firm.
  3. With a fork, lift ice cream from pan. Transfer to a wire rack over a sheet of waxed paper. Pour hard-shell topping over ice cream to cover. Carefully transfer each to a serving plate. Freeze until firm. Garnish 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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