Berry Ice Cream Bombe

Berry Ice Cream Bombe


Prep time

20 min

Freeze Time

4 h

Makes

16 servings

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Ingredients

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

    Amount per serving

    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%

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® Original 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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