Mint-Chocolate Bombe Recipe
Mint-Chocolate Bombe Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a picturesque, refreshing dessert you can keep in the freezer and take out anytime. —Mary Kisinger, Medicine Hat, Alberta
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 cup heavy whipping cream
  • 1/3 cup sweetened condensed milk
  • 3 tablespoons green creme de menthe
  • 2 cups chocolate ice cream, softened if necessary
  • 3 cups vanilla ice cream, softened if necessary
  • 20 chocolate wafers, coarsely crushed
  • Chocolate syrup and chopped mint Andes candies, optional

Directions

Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm.
Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top. Cover and freeze overnight.
Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies. Yield: 12 servings.
Originally published as Mint-Chocolate Bombe in Taste of Home Christmas Annual Annual 2015, p137

  • 1 cup heavy whipping cream
  • 1/3 cup sweetened condensed milk
  • 3 tablespoons green creme de menthe
  • 2 cups chocolate ice cream, softened if necessary
  • 3 cups vanilla ice cream, softened if necessary
  • 20 chocolate wafers, coarsely crushed
  • Chocolate syrup and chopped mint Andes candies, optional
  1. Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm.
  2. Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top. Cover and freeze overnight.
  3. Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies. Yield: 12 servings.
Originally published as Mint-Chocolate Bombe in Taste of Home Christmas Annual Annual 2015, p137

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