Ice Cream Bomb
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 chocolate sponge cake (11" by 14")
1 pint praline ice cream
1 pint coffee ice cream
1 pint chocolate ice cream
2 cups sweetened whipped cream
2 cups chocolate sauce
powdered sugar

Preparation

1 Place a 1 12/ quart stainless steel mixing bowl upside down on the sponge cake. Using a knife, cut out the shape of the bowl, discarding the scraps.  2 Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches with the coffee ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes.  3 Spread the praline ice cream evenly over the bottom and the sides, about 3 inches of the coffee ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Fill the center of the bowl with the chocolate ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap and place in the freezer. Freeze the mold until firm, about 2 hours.  4 Remove the mold from the freezer and unmold. Remove the plastic wrap and discard. Garnish the mold with the whipped cream. Drizzle each slice of the bomb with chocolate sauce and powdered sugar before serving.

About


Homemade ice cream cake is surprisingly easy! If these flavors of ice cream do not appeal to you, substitute your favorites.