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!!!
Equipment
- Thermomix or blender
Ingredients
- 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)
Instructions
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.