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Pistachio Ice Cream Bombe

Dessert.Master's picture
  Pistachio ice cream 2 Pint
  Cherry ice cream 1 Pint (Dark Cherry Variety)
  Coffee ice cream 1 Pint

Cut pistachio ice cream into 1-inch slices.
Line bottom and side of chilled 1 1/2- to 2-quart metal mold or bowl with slices; press firmly with spoon to form even layer.
Freeze until firm, at least 1 hour.
Repeat with dark cherry ice cream.
Freeze until firm, at least 1 hour.
Slightly soften coffee ice cream.
Press in center of mold.
Cover; freeze until firm, about 24 hours.
Invert mold on chilled serving plate.
Dip a cloth into hot water; wring out cloth and place over top of mold for just a few minutes.
Lift off mold.
Return to freezer until serving time.
Remove from freezer 10 to 15 minutes before serving to make cutting easier.
Garnish as desired with pressurized whipped cream, maraschino cherries, preserved kumquats or mint leaves.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2968 Calories from Fat 1424

% Daily Value*

Total Fat 158 g243.4%

Saturated Fat 70.6 g353.1%

Trans Fat 0 g

Cholesterol 401.4 mg133.8%

Sodium 623.7 mg26%

Total Carbohydrates 342 g114.1%

Dietary Fiber 0 g

Sugars 289.4 g

Protein 37 g75%

Vitamin A 48.4% Vitamin C 7.3%

Calcium 54.4% Iron

*Based on a 2000 Calorie diet


Pistachio Ice Cream Bombe Recipe