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Chocolate Bombe

Diabetic.Foodie's picture
Ingredients
  Chocolate ice cream 1 Cup (16 tbs)
  Vanilla ice cream 1 Cup (16 tbs)
  Nondairy whipped topping 1 Cup (16 tbs)
  Almonds 1⁄4 Cup (4 tbs), toasted finely chopped
Directions

Chill a 1 qt. (1 L) metal mold in the freezer.
With a chilled spoon, quickly spread chocolate ice cream over bottom and sides of mold.
Freeze firm.
Stir the vanilla ice cream just to soften.
Quickly spread over chocolate layer, covering completely.
Freeze firm.
Fold toasted almonds into whipped topping.
Pile into center of mold, smoothing the top.
Cover with plastic wrap or foil.
Freeze 6 to 8 hours or overnight.
Peel off cover, invert mold onto chilled plate.
Cover mold with a damp warm towel; lift off mold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling

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