Brownie Bombe
  • 3 half-gallons of ice cream
  • 2 batches of brownies, baked and cooled
  • 10 ounces of dark chocolate (the good stuff, not chips!)
  • 1¼ cups heavy whipping cream
  • Large tub of non-dairy topping (16 ounces) softened
  1. Line a large mixing bowl (mine was about 4 quarts) with foil.
  2. Firmly press brownies over the inside surface of the bowl, reserving enough to cover the top at the end of the process.
  3. Put the bowl in the freezer for an hour. While it's freezing, make your ganache.
  4. Ganache:
  5. Chop 10 ounces of dark chocolate and put it in a medium bowl.
  6. Heat 1¼ cups heavy cream until it's beginning to bubble but not boil.
  7. Pour the hot cream over the chopped chocolate. Let it sit for a minute or two, then stir gently until it is completely blended. Cover lightly and set aside to cool, stirring occasionally.
  8. When the hour is almost up, put your first tub of ice cream on the counter to soften. You may want to stir it in a bowl so it is evenly thawed. You're looking for soft, not runny!
  9. Remove bowl from freezer and press the entire carton of ice cream over the brownie layer, bringing it almost to the top. Leave at least ½ of brownie showing around the top of the bowl. Working quickly, smooth the ice cream as much as possible.
  10. Return the bowl to the freezer.
  11. When the ice cream layer is firm, remove from freezer and pour enough ganache into the bowl to coat the ice cream. Tip and rotate the bowl to spread the ganache, or use a pastry brush. Return to freezer for at least ½ hour.
  12. Bring the second tub of ice cream out to soften. Spread over hardened ganache. (You may have a little ice cream left this time.) Return to the freezer.
  13. When firm, repeat the ganache layer and return to the freezer.
  14. Soften the third tub of ice cream.
  15. When the ganache is firm, fill the rest of the space with ice cream and return to the freezer.
  16. When the ice cream is firm, cover with the reserved brownies, pressing firmly. Make sure all of the ice cream is covered.
  17. Cover the bowl with foil and freeze until solid (overnight is best)
  18. Remove the foil from the top and turn the bombe over onto a serving platter. Peel off the foil and frost with whipped topping.
  19. Cut with a knife dipped in warm water.
  20. To freeze remaining bombe, put it uncovered in the freezer until the whipped topping is firm, and then cover with heavy foil.
Recipe by The Rowdy Baker at