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Ice Cream Bomb

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Yummy and easy to make!

Ingredients

Serves: 0

  • ⅘ litre mango sorbet
  • ⅗ litre softened raspberry sorbet
  • ⅖ litre softened strawberry ice cream

Method

Ice Cream Bomb is a community recipe submitted by kyanna and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Freeze an 8-inch bowl
  • When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl
  • If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even
  • Freeze the sorbet for 30 minutes or until firm
  • Remove the 6 1/2-inch bowl. Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm
  • Remove the 4 1/2 inch bowl
  • Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard
  • To unmold, dip the bowl up to the rim in warm water
  • Run a knife around the edge to loosen the bomb and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bomb to release it. Freeze until ready to serve. Serve in wedges
  • Tell us what you think