Berry Ice Cream Bombe

Berry Ice Cream Bombe

  • Recipe serves 16
  • PREP TIME 20 min
  • FREEZE TIME 4 hr

INGREDIENTS

  • 1 package (10.75 oz.) frozen prepared pound cake or angel food cake, thawed
  • 1/2 container (1.5 qt.) Breyers® Natural Strawberry Ice Cream, slightly softened
  • 3/4 cup Breyers™ Hot Fudge Ice Cream Sauce (room temperature)
  • 1/2 container (1.5 qt.) Breyers® Chocolate Ice Cream, slightly softened
  • 1 container (8 oz.) frozen whipped topping
  • Sliced strawberries

INSTRUCTIONS

  1. Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.
  2. Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
  3. Into bowl, scoop Breyers® Natural Strawberry Ice Cream, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in Chocolate Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
  4. Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Frost with whipped topping, then return to freezer until ready to serve. To serve, garnish with strawberries.
Nutritional Facts

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 420
Calories from Fat 190
Total Fat 21 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 220 mg
Total Carbs 52 g
Dietary Fiber 1 g
Sugars 33 g
Protein 6 g
Vitamin A 8 %
Vitamin C 2 %
Calcium 15 %
Iron 6 %
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