Berry Ice Cream Bombe

Breyers® Berry Ice Cream Bombe

  • Prep time

    20 min

  • Cook time

    00 min

  • Makes

    16 servings

  • FreezeTime

    240 min 

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 hot fudge topping, room temperature
  • 1/2 container (1.5 qt.) Breyers® Chocolate Ice Cream, slightly softened
  • 1 container (8 oz.) frozen whipped topping
  • Sliced strawberries

  1. 23
Title 23
Calories from Fat 420.0
Total Fat 21.0 g
Saturated Fat 12.0 g
Trans Fat 0.0 g
Cholesterol 50.0 mg
Sodium 220.0 mg
Total Carbs 52.0 g
Dietary Fiber 1.0 g
Sugars 33.0 g
Protein 6.0 g
Calcium 15.0 %
Iron 6.0 %

Directions

  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.

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