Ice cream Bombe

Every year at Christmas, we have an Ice Cream Bombe for dessert at dinner time. It is a more appealing dessert for kids and perfect for a hot summers Christmas. There are many variations to this Ice Cream Bombe, you are only limited by your imagination! You can fill each layer with whatever your tastes desire… crushed cashews, honeycomb, carob, diced pear, carob syrup, add hopper colours or sprinkles (they are coloured with fruit and vegetables, not numbers so contain some Salicylates, so not suitable for strict elimination phase), or even soak diced pear in whiskey, gin or vodka for an adults dessert. You could also do all the ice cream in carob and pour melted Nestle melts over the top to make it look like a plum pudding, but be careful the melts are not to hot at the time of pouring or you will melt the ice cream.

For this recipe, I have made three layers. The top is vanilla with carob bits, the middle is crushed honeycomb and the bottom has green hopper colour.  Last year I made it with the top layer vanilla ice cream with carob bits and the bottom layer I mixed carob powder with a bit of water and swirled that through the ice cream then added crushed honeycomb through it. It looked great, but unfortunately I didn’t get a photo of it!

You can easily use your own ice cream recipe, there is one in the Thermomix Basic Cookbook and plenty on Cookidoo. If you are dairy free, Kersten’s Kitchen has a wonderful ice cream recipe based on rice milk in her cook book. Otherwise you can cheat if pressed for time and use a 2 ltr Bulla vanilla ice cream (Paul’s brand used to be failsafe, but now contains coconut oil (high salicylates and amines) in it).

For the full list of other failsafe confectionery you can use in your ice cream bombe can be found here on the Fed Up web site.

Allow yourself a full day or make over 2 days to allow each layer to set before adding the next layers to it. So plan ahead! This can be made a week before Christmas.

Ice cream Bombe

The perfect dessert to have for a hot Aussie Christmas! You are only limited by your imagination with what you put in each layer! This recipe is just a guide to get you started. Have Fun!!!
Course Dessert
Servings 8 approx


  • Thermomix or blender


  • 100 g Carob buttons or carob kibble or carob coated honeycomb
  • 2 kg tub Ice cream; either your own recipe or Bulla plain vanilla
  • 80 g honeycomb
  • Green Hopper colour  (optional)


Layer 1

  • Line a pudding basin or bowl with freezer go between.
  • Chop the carob for 4 seconds on speed 6 or chop in a blender.
  • Soften ice cream slightly so you can cut it, place ⅓ into the Thermomix bowl.  Return rest of the ice cream to the freezer while you make the first layer.
  • Mix for 10 seconds on speed 4 reverse, or combine well in a mixing bowl. Pour into lined basin and return to freezer. Smooth to create a flat surface and wobble the bowl gently to allow air bubbles to escape. Allow this layer to completely freeze before continuing on with the next layer.

Layer 2

  • Chop honeycomb for 2 seconds on speed 6. Place another ⅓ of the slightly softened ice cream into the Thermomix bowl. Mix for 5 seconds on speed 4 reverse.
  • Pour on top of the first layer and smooth flat. Give the bowl another wobble to let air bubbles escape. Return to freezer.

Layer 3

  • Place the remaining ⅓ of ice cream into the Thermomix bowl. Add some of the Hopper green colour and stir through for 10 seconds on speed 4. Add more green if you would like a deeper colour and mix again.
  • Pour this layer on top of the middle layer. Smooth to create a flat surface and wobble the bowl gently to allow air bubbles to escape. Return to the freezer.
  • Place the serving plate into the freezer to chill it ready for turning the cake out. if put on a plate at room temperature it will melt quickly. If necessary, return to the freezer again before serving.  Cut into wedges and serve.
Keyword Christmas


  1. Can we come to your house for Christmas? 😉

  2. We are moving home to Australia in Jan, do you know if the Peters ice cream is GF by chance as being able to have a cheats ice cream for emergencies would be great, thanks

    • Hi Terri, just checked my Peters original ice cream that I had in the freezer, it contains Glucose Syrup (wheat) and it’s disclaimer says that it contains milk, wheat and soy. All the best for your move.

  3. Liz McLachlan says

    I love your recipes, but this one contains honey which is off the scale for salicylates……

  4. Claire Hines says

    Been doing one of these every year since we went failsafe. Had no idea how to do the green colouring with the first one… so we had a ‘runner bean ice cream’ layer! fabulous green colour – probably could have pulled it off if i’d passed it through some muslin first! It was so grainy & we still all have a chuckle about it each Christmas!

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