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Mint-Chocolate Bombe

Total Time

Prep: 15 min. + freezing

Makes

12 servings

This is a refreshing dessert you can keep in the freezer and take out anytime. It's gorgeous, and never fails to impress! —Mary Kisinger, Medicine Hat, Alberta
Mint-Chocolate Bombe Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1 piece: 270 calories, 15g fat (9g saturated fat), 48mg cholesterol, 118mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 4g protein.

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