Valentine Chocolate Cherry Ice Cream Bombe Recipe

Name: Valentine Chocolate Cherry Ice Cream Bombe
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: Hot Fudge; Semi Sweet Chocolate Chips; Water; 1 tablespoon brandy; Ben And Jerry Cherry Garcia Ice Cream; Chocolate Sorbet; Chocolate Wafer Cookies

Wow your loved one this Valentine's Day with this stunning Chocolate Cherry Ice Cream Bombe! This impressive dessert is surprisingly easy to make, requiring minimal effort for maximum impact. We layer delicious chocolate cherry ice cream, vibrant cherry sorbet, and crunchy cookies, then top it all off with a decadent fudge sauce infused with brandy and chocolate chips. Finished with elegant chocolate curls and bright maraschino cherries, this bombe is a showstopper! Prepare it a day ahead to allow for freezing.

Prep Time 45 mins

Cook Time 80 mins

Calories 373.8 kcal

Protein 8g

Rating 5.0 (3 Reviews)

Valentine Chocolate Cherry Ice Cream Bombe

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Valentine Chocolate Cherry Ice Cream Bombe

Hot Fudge
Semi Sweet Chocolate Chips
Water
1 tablespoon brandy
Ben And Jerry Cherry Garcia Ice Cream
Chocolate Sorbet
Chocolate Wafer Cookies

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How to Make Valentine Chocolate Cherry Ice Cream Bombe

In a medium saucepan, combine 1 cup heavy cream, 1/2 cup semi-sweet chocolate chips, and 1/4 cup cherry preserves. Melt over medium-low heat, stirring constantly until smooth and creamy.
Remove from heat and whisk in 1 tablespoon of brandy.
Let the chocolate mixture cool completely.
Line a 10-inch diameter, 10-cup metal bowl with plastic wrap, ensuring it extends over the sides.
Spread 2 cups of chocolate cherry ice cream evenly inside the bowl, leaving a 3/4-inch gap at the top and a 6-inch diameter hollow in the center.
Freeze for 30 minutes.
Fill the hollow center completely with 1 1/2 cups of cherry sorbet.
Smooth the top surface of the ice cream and sorbet.
Arrange 10-12 chocolate sandwich cookies in overlapping layers on top of the ice cream and sorbet, completely covering the surface and gently pressing down.
Spread 1 cup of store-bought fudge sauce evenly over the cookies.
Arrange another layer of 10-12 chocolate sandwich cookies on top of the fudge sauce in the same manner.
Cover the bowl tightly with plastic wrap and freeze overnight (at least 24 hours).
Refrigerate the remaining fudge sauce.
Gently rewarm the remaining fudge sauce over low heat, stirring frequently until smooth.
Carefully invert the bombe onto a serving platter. Peel off the plastic wrap.
Cut the bombe into wedges and serve immediately with the warm fudge sauce. Garnish with chocolate curls and maraschino cherries.