Coffee-Coconut Ice Cream Bombe

Total Time:
3 hr
3 hr

8 servings

  • 1 1/2 quarts vanilla ice cream, slightly softened
  • 1 quart coffee ice cream, slightly softened
  • 1 10 -to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices
  • 3 tablespoons bourbon (optional)
  • 2 cups sweetened shredded coconut, toasted
  • Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes.

  • Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top.

  • Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours.

  • Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.

  • Photograph by Kana Okada

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