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Ice Cream Bombe

This is a very elegant dessert that is also very kid friendly.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Freezer Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Servings 8

Ingredients
  

All Butter Pound Cake

  • 1½ cups Butter (room temperature)
  • 2 cups Sugar
  • 4 Eggs
  • 2 tbsp Pure Vanilla Extract
  • 2½ cups All-purpose Flour
  • 1 tsp Salt
  • 1 tbsp Baking Powder
  • ½ tbsp Baking Soda
  • ¾ cup Evaporated Milk
  • ¼ cup Sour Cream

Ice Cream

  • Your Favorite Flavor Combinations (such as vanilla-chocolate-strawberry; chocolate-coffee-vanilla; vanilla-dulce de leche-hazelnut... and so on)
  • Fruit Preserve (optional)
  • Chopped Nuts (optional)
  • Crumbled Cookies (optional)

Garnish

  • Fresh Mint
  • Whipped Cream

Meringue (optional)

  • 4 Egg Whites
  • 1 tsp Cream of Tartar
  • 1 pinch Salt
  • 1 cup Confectioners' Sugar

Instructions
 

All Butter Pound Cake

  • Make an All Butter Pound Cake (or use a good store bought one).
  • Cream together until light and golden yellow Butter, Sugar, Eggs and Vanilla Extract.
  • In a separate bowl sift together All-purpose Flour, Salt, Baking Powder and Baking Soda.
  • Add dry ingredients to egg batter alternating with Evaporated Milk and Sour Cream.
  • Pour batter into well-greased loaf pans. Bake for 1¼ hours in 350℉ oven or until inserted toothpick comes out dry and clean. Let cake cool.

Assembling the Bombe

  • Whether baking or buying the pound cake, slice cake into ¼" thick slices.
  • Spray a medium stainless steel bowl with a non-stick spray (Pam) and line with plastic wrap that overlap the edges of the bowl. Line the bottom and sides of the bowl with slices of pound cake. Try not to leave too many spaces.
  • Choose your favorite ice cream flavors. Be creative! Place slightly softened first flavor of ice cream in the cake lined bowl then repeat with the second and third flavors.
  • Optional: spread a good fruit preserve or chopped nuts or crumbled cookies between the first and second flavors of ice cream.
  • Place layer of pound cake on top of ice cream at top of bowl. Cover tightly and freeze overnight or at least 6 hours to set.

Serve

  • Remove from freezer 20-30 minutes before serving. Place a serving platter over the bowl and invert pulling plastic lining to remove bombe from bowl.
  • Slice in wedges and serve garnished with a sprig of fresh mint and whipped cream.

Optional Meringue

  • For a very special occasion cover cake with meringue and with a blow torch lightly burn the tips.
  • In a clean and dry mixing bowl place Egg Whites, Cream of Tartar and Salt. Beat until soft peaks appear then add Confectioners' Sugar. Beat until stiff peaks are formed.
  • Spread over ice cream cake and with a flat utensil lightly tap meringue to make little tips. Carefully brown tips with a blow torch. Serve immediately.
Keyword Bombe, Ice Cream