Banana Split Ice Cream Bombe
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
38
Sweetness
42
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Make the bombe: Line an 8-inch metal or glass bowl with plastic wrap, leaving a 4-inch overhang; place in the freezer to chill
2
Cover the outside of a 6-inch bowl with plastic wrap
3
Beat the heavy cream in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes
4
Fold in the vanilla ice cream and mashed bananas
5
Remove the bowl from the freezer, spoon in the banana ice cream mixture and press it up the sides in an even layer
6
Press the smaller bowl into the mixture to help keep the shape
7
Freeze until the ice cream is firm, about 1 1/2 hours
8
Let the chocolate ice cream soften slightly
9
Remove the smaller bowl and plastic wrap from the larger bowl
10
Scoop the softened chocolate ice cream into the cavity; spread to flatten
11
Freeze until firm, about 45 minutes
12
Let the strawberry ice cream soften slightly, then scoop on top of the chocolate ice cream; spread to flatten
13
Make a large indentation in the center of the strawberry ice cream with the back of a large spoon; fill with the cherries and press to flatten
14
Freeze until firm, 1 to 2 hours
15
Remove the bombe from the freezer; invert onto a plate and remove the bowl and plastic wrap
16
(If it sticks, run a small spatula around the edge to loosen
17
) Return to the freezer
18
Make the toppings: Bring 1 inch of water to a simmer in a medium saucepan over medium heat
19
Put the chocolate and coconut oil in a medium heatproof bowl; place over the simmering water and stir until the chocolate is melted
20
Set the bowl aside until the chocolate is slightly thickened, 5 to 10 minutes
21
Slowly pour the chocolate over the bombe, allowing it to drip down the sides
22
Top with the walnuts
23
Freeze until the chocolate hardens, 15 minutes
24
Let stand at room temperature 10 minutes before slicing
25
Photograph by Ryan Liebe