a large glass bowl, 9 inches wide at the top, 4 1/2 inches wide at the bottom and 3 1/2 inches tall
For the filling: Line a large glass bowl (9 inches wide at the top, 4 1/2 inches wide at the bottom and 3 1/2 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides.
Spoon 2 cups of the peppermint ice cream into the bowl and smooth the surface. Sprinkle with the candy-coated chocolates and freeze until the ice cream is firm, about 1 hour.
Spoon the vanilla ice cream on top of the candy-coated chocolates and smooth the surface. Sprinkle with the peppermint candies and freeze until firm, about 1 hour.
For the crust: Meanwhile, put the gingersnap cookies in a food processor and pulse until a coarse crumb forms. Add the butter and pulse until the texture of the crumbs is similar to wet sand.
Spoon the remaining 4 cups peppermint ice cream on top of the peppermint candies in the bowl and smooth the surface. Sprinkle the cookie crust on top of the ice cream and gently press down. Cover the entire bombe with plastic wrap and freeze until completely set, at least 4 hours and up to overnight.
For the topping: Invert the bombe onto a cutting board or serving platter and carefully remove the bowl with the help of the plastic wrap overhang. Drizzle the chocolate shell topping over the top of the bombe. To serve, warm a knife in hot water, dry the knife off and cut slices.
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