Ingredients for Ice Cream Bombe Cake
- 4 cups of your favorite ice cream, softened
- Oreo Cookie Crumbs
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Heavy Whipping Cream
- Chocolate Chips
- Maraschino Cherry
- Almond Extract
- Vanilla Extract
- Cocoa Powder
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How to Make Ice Cream Bombe Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare your ice cream. Let it soften slightly for easier layering.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of softened ice cream over the first cake layer.
- Top with the second cake layer.
- Frost the entire cake with the remaining ice cream, ensuring it's smoothly coated.
- Freeze the bombe cake for at least 4 hours, or preferably overnight, to allow the ice cream to firm up.
- Garnish with fresh berries, chocolate shavings, or other desired toppings before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
411g
Fat
330g
Carbs
42g
