Prev Recipe Next Recipe

Food Styling: Stephana Bottom
Prop Styling: Pam Morris

Coffee-Coconut Ice Cream Bombe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Coffee-Coconut Ice Cream Bombe

Name: Coffee-Coconut Ice Cream Bombe
Prep time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 8 servings
Ingredients: 1 quart coffee ice cream, slightly softened; 1 1/2 quarts vanilla 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

Getting reviews...

Level: Easy
Total: 3 hr

Prep: 3 hr

Yield: 8 servings

Level: Easy
Total: 3 hr

Prep: 3 hr

Yield: 8 servings

Ingredients

Deselect All

1 quart coffee ice cream, slightly softened

1 1/2 quarts vanilla 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

Directions

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