Valentine Chocolate-Cherry Ice Cream Bombe

Valentine Chocolate-Cherry Ice Cream Bombe
Valentine Chocolate-Cherry Ice Cream Bombe
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 12 to 16 servings
Cake Chocolate Dairy Dessert Freeze/Chill No-Cook Valentine's Day Frozen Dessert Brandy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 3 tablespoons water
  • 1/4 cup brandy
  • 1 9-ounce package chocolate wafer cookies
  • 1 16-ounce jar purchased hot fudge sauce
  • 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
  • Carbohydrate 112 g(37%)
  • Cholesterol 1 mg(0%)
  • Fat 35 g(54%)
  • Fiber 8 g(31%)
  • Protein 7 g(14%)
  • Saturated Fat 20 g(98%)
  • Sodium 231 mg(10%)
  • Calories 733

Preparation 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.

Preparation 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.

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