Photo: Coffee-Coconut Ice Cream Bombe Recipe
Ingredients
- 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
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
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By devonsmart_12804065
Rocky Hill, CT
on September 10, 2012
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This was a huge hit! Everyone kept raving about it even though I told them that it involved no homemade ingredients - I guess the presentation was impressive enough on its own. I thought about substituting chocolate ice cream for the vanilla but I'm glad I didn't, as I would have found it too rich. The way it was, the vanilla offered a nice lightness in contrast to the coffee. I would recommend putting enough plastic wrap on the bottom layer that you have extra sticking out the sides. I had a bit of trouble getting the bombe out of the bowl using the hot towel trick, so I ended up using the extra plastic wrap as a kind of handle and pulling it out that way.
By DizzWizz
Plainview, NY
on June 23, 2012
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This was a fabulous dessert, great presentation. I substituted chocolate ice cream instead of coffee which worked out beautifully.
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