Coffee-Coconut Ice Cream Bombe
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 quarts
Vanilla Ice Cream (slightly softened)3 tbsps
Bourbon (optional)Directions:
1
Line a 3-quart, 9-inch-diameter bowl with plastic wrap
2
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
3
Freeze until firm, about 45 minutes
4
Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater
5
Gently pack in the ice cream and smooth the top
6
Brush both sides of the pound cake slices with the bourbon
7
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)
8
Cover with plastic wrap and freeze until firm, about 2 hours
9
Remove the top layer of plastic wrap and invert the bowl onto a serving plate
10
Wipe the outside of the bowl with a hot cloth, then remove the bowl
11
Remove the plastic wrap and press the coconut onto the cake
12
Serve immediately or cover and freeze for up to 2 days
13
Photograph by Kana Okada