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Ice Cream Bombe with Dark Chocolate Sauce

Great for the holidays a two toned ice cream bombe with raspberry sorbet in middle surrounded by vanilla ice cream and topped with chocolate sauce.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Ice Cream Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


Ice Cream Bombe Ingredients

  • 1 1/2 quarts ice cream high fat content so that it keeps its integrity
  • 1 quart sorbet
  • round bowl large enough to spread the vanilla all the way up the sides
  • smaller bowl that will fit inside the larger bowl
  • ice cubes
  • plastic wrap

Chocolate Sauce adapted from My House to Your House from Dorie Greenspan

  • 4 ounces bittersweet chocolate or 1 cup high quality chocolate chips Ghiradelli bittersweet chips
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup water
  • 6 tablespoons sugar


Ice Cream Bombe Instructions

  • The ice cream you want on the outside will go into larger bowl. Press it in at 1 1/2 inch thick all around. cover with plastic, fill with ice curbes.
  • Place in freezer and freeze for several hours to over night..
  • Remove bowl and fill with sorbet. If you need help in removing bowl, remove ice cubes and place hot cloth on inside of bowl. Fill with second ice cream or sorbet. Freeze for a few hours. Place bowl in a larger bowl of hot water for 1-2 minutes. Invert onto serving dish, place back in freezer. Remove 10 minutes before serving to soften.

Chocolate Sauce Instructions

  • Heat together in heavy bottomed sauced pan until boiling. Boil while stirring for a few minutes. Bring to slow simmer for 10 minutes, stirring frequently with a whisk.
  • Serve at room temperature or hot for hot fudge sundaes.