Berry Ice Cream Bombe

Breyers® Berry Ice Cream Bombe

Berry Ice Cream Bombe Recipe

Prep time

20 min

Freeze Time

4 h


16 servings


  • 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
  • Serving Size: 16

    Amount per: 1 serving

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


  • Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.

  • Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.

  • 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.

  • 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.