Ice Cream Bombe

Back in Michigan, I had a good friend, Nina Collins. She was a hostess extraordinaire and entertained small groups nearly every weekend. Everyone loved going as not only was the food wonderful, but Nina always had a mixed bag of guests, which meant we nearly always met someone new. 
One particular dinner party remains in my memory...held during the Christmas season. Nina served an ice cream bombe for dessert. She used flavors of the season: peppermint stick ice cream, a homemade raspberry ice cream and the inside layer was a mixture of whipped cream, candied fruit, toasted almonds, rum and confectioners sugar. It tasted divine and looked amazing.....none of us had ever seen anything like it.
Well, bombes are made more frequently now, with any number of ice cream mixtures (Bombes always remind me of the movie Who's Killing the Great Chefs of Europe?) and while I haven't made one in a while, I thought I'd give it a try with peach (or mango) sorbet, either will do, 
Häagen-Dazs makes both, raspberry sorbet and pistachio ice cream. I really like the colors and flavor combo...I think you will too. Your kids may prefer strawberry ice cream, chocolate and vanilla..anything will work.

Nina's Ice Cream Bombe

2 pints peach or mango sorbet

2 pints raspberry sorbet
1 pint pistachio ice cream


Try to find three bowls of decreasing size. I had two glass mixing bowls, one was 8 inches in diameter and the other was 6 1/2 inches. I didn't have the next size down, but found a smaller bowl that was about 4 inches, so used that.
Soften the peach sorbet and place in the largest bowl, spreading it evenly. Cover the entire bottom of the 6 1/2 inch bowl with Saran wrap and press into the larger bowl until the sorbet reaches up to the top. Put both bowls into the freezer until firm. In the meantime, soften the raspberry sorbet. Remove the 2nd bowl and spoon in the softened raspberry sorbet. (You will have some of this sorbet left over) Cover the bottom of the smallest bowl and again press into the sorbet until it reaches up to the top all around. Place in the freezer again until firm.
Soften the pistachio ice cream. Remove the smallest bowl and fill the opening with pistachio ice cream. Cover and freeze.
When I removed the bombe the next day, I took a large, sharp knife and evened the top so all the layers were level. Dip the bombe into warm water and invert on a serving plate. It took several dips and finally I used a long knife to urge the bombe out. Place in the freezer until ready to serve. I found the easiest way to cut the slices was to take it out of the freezer and run very hot water over a large knife. It will cut through like butter.


A little side note: Tomorrow morning, I am having arthroscopic knee surgery on a torn meniscus. I did a lot of advance cooking for the blog so I'll have plenty to post, but please forgive me if I'm not as prompt to comment. 



  1. Look amazing and delicious!
    Love this bomb
    Dear good look in your surgery a lot of huggs and blessi gs!

  2. wow what a fun dessert looks so pretty on the plate

  3. Ohhh Barbara!
    What a great job.
    I don't think I could have done any better than that.
    Good Luck on the surgery. Remember not to stress out, the stress really affects the knees.

  4. Barbara, I hope you knee surgery goes well and you'll be back to normal before you know it. You'll be in my thoughts and prayers. In the meantime, this bombe looks amazing. Cheers and kudos to you and Nina.

  5. Lovely, cool and delicious looking! I hope your knee procedure goes well and you heal well and quickly.


  6. Whoa this looks good! A beautiful summer dessert to add to the menu.

    Here is to a speedy recovery!!!

  7. This is the bomb! (hehe) Wishing you a speedy recovery from your surgery, they can do such amazing things these days!

  8. I hope your surgery goes well, Barbara. And I want to make a bomb too! Something tells me I'll love it!

    Take care

    ela h.
    Gray Apron

  9. Very luscious and perfectly made Barbara!

  10. It looks fabulous and must taste divine!



  11. Good luck with your knee!

    This bombe looks fantastic!

  12. I find bombes to be so impressive!! Love how yours is super fruity!

  13. Barbara, I hope you knee surgery tomorrow goes well!
    This ice cream bombe looks SUPER!

  14. So amazing and unique.I am a lover of different type of cuisine and searching from internet and other sources. Thanks for share and keep it up.
    Personal Chef Tampa

  15. Wishing you all the best with your surgery, and I hope you're up and about soon. In the meantime, what a lovely recipe to leave us with! I haven't made a bombe in ages, and yours is delightful.

  16. What a lovely bombe! So refreshing-looking.

    I wish you a grand recovery!

  17. Me gustó se ve muy delicioso una gran bomba refrescante,abrazos

  18. Dear Barbara,

    The bombe looks delicious and thank you for sharing the recipe.
    Hope that your knee surgery will go well and you will soon be out and about real soon.

  19. That definitely is a dessert showpiece. I've never had an ice cream bombe, but its obvious that I would adore it. Yours looks spectacular. I bet its such a treat to cut into it and see the rainbow of colors.
    *kisses* H

  20. Get well, soon. Hopefully there's some bomb leftover to cheer you up.

  21. Good luck on the surgery and a speedy recovery.

  22. Good luck on your surgery!

  23. Good luck on surgery my friend, this ice cream bombe looks absolutely crazy :D I hope you get to enjoy it soon!

    Choc Chip Uru

  24. i've never made one of these or even seen one in person, but they're so impressive! nice work! thinking of you. :)

  25. This looks quite delectable and it's something I will be trying for guests this summer - thanks! Good look with the surgery - I hope that your recovery is swift! cheers - Donalyn@ http://thecreeksidecook.com

  26. What a fabulous ice-cream bombe this is! I love it too. 😊



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