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Ice Cream Bomb Recipe

by Global Cookbook

Ingredients

1 piece Chocolate sponge cake - (11" by 14") 1 1/2 quart Stainless mixing bowl 1 pt Creole Cream Cheese And Praline Ice Cream see * Note 1 pt Chicory Coffee Ice Cream see * Note

1 pt Chocolate Ice Cream 2 c. Sweetened whipped cream 2 c. Chocolate sauce Powdered sugar in a shaker

Directions

1. Place the mixing bowl, upside down on the sponge cake. Using a knife, cut out the shape of the bowl, discarding the scraps. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl proportionately, about 3 inches with the Chicory Coffee Ice Cream. Place the bowl in the freezer and freeze till hard, about 30 min. Spread the Creole Cream Cheese And Praline Ice Cream proportionately over the bottom and the sides, about 3 inches of the Coffee ice cream. Place the bowl in the freezer and freeze till hard, about 30 min. 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 till hard, about 2 hrs. Remove the mold from the freezer and unmold. Remove the plastic wrap and throw away. Garnish the mold with the whipped cream. Drizzle each slice of the bomb with chocolate sauce and powdered sugar before serving.
2. This recipe yields 12 servings.

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