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Chocolate Bombe

Diabetic.Foodie's picture
  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

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: 

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1550 Calories from Fat 937

% Daily Value*

Total Fat 104 g160.5%

Saturated Fat 62.1 g310.6%

Trans Fat 0 g

Cholesterol 141.9 mg47.3%

Sodium 272.3 mg11.3%

Total Carbohydrates 141 g46.9%

Dietary Fiber 6 g24.2%

Sugars 99.9 g

Protein 20 g40.7%

Vitamin A 26% Vitamin C 2.4%

Calcium 51.8% Iron 8.6%

*Based on a 2000 Calorie diet

Chocolate Bombe Recipe