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Chocolate-Cherry Ice Cream Bombe

Source of Recipe

Marla


Recipe Introduction

Impressive — and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead.

List of Ingredients

Valentine Chocolate-Cherry Ice Cream Bombe


1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
3 tablespoons water
1/4 cup brandy

3 pints cherry-vanilla ice cream with chocolate chunks
or fudge flakes, slightly softened
1 1/2 pints chocolate sorbet or chocolate-cherry
sorbet, slightly softened
1 9-ounce package chocolate wafer cookies



Recipe


Stir first 3 ingredients in heavy medium saucepan over
medium-low heat until melted and smooth. Remove from
heat. Whisk in brandy. Cool.

Line 10-inch-diameter, 10-cup metal bowl with plastic
wrap, extending over sides. Spread cherry-vanilla ice
cream over inside of bowl to within 3/4 inch of top
edge, leaving center 6-inch-diameter hollow. Freeze 30
minutes. Fill hollow completely with sorbet; smooth
top. Overlap half of cookies (about 22) atop ice cream
and sorbet, covering completely and pressing gently.
Spread 1* cups fudge sauce over cookies. Overlap
remaining cookies atop sauce. Cover; freeze bombe
overnight. Cover and chill remaining sauce. (Can be
made 3 days ahead. Keep bombe frozen. Keep sauce
chilled.)

Rewarm remaining sauce over low heat, stirring often.
Turn bombe out onto platter. Peel off plastic. Cut
bombe into wedges. Serve with remaining sauce.

12 to 16 servings

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