Mint Bombe
Serves: 12
A core of mint fudge sauce, surrounded by ice cream, surrounded by brownies, surrounded by whipping cream. Mmmm.
  • One batch of brownies (recipe below)
  • Two cartons (1.5 quarts each) ice cream
  • Mint Fudge Sauce (recipe below)
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 2-3 teaspoons creme de menthe (or 2 drops of green food coloring)
  1. Prepare a 2-quart bowl by lining with foil. Lightly oil the foil.
  2. Press pieces of brownie against the foil, making a thin brownie shell. Make sure all of the foil is covered, but leave approximately ½ –inch of foil showing at the top of the bowl. Reserve the remaining brownies; these will be used at the end.
  3. Remove your first flavor of ice cream from the freezer to let it soften for 10-15 minutes. Put the brownie-lined bowl in the freezer while the ice cream is softening.
  4. With a spoon or rubber spatula, press a layer of ice cream over the brownie layer. You will use the entire carton of ice cream. Bring it all the way to the top of the brownie, keeping the layer as uniformly thick as possible.
  5. Return to the freezer for at least 2 hours, or until firm.
  6. Remove the second container of ice cream from the freezer and let it soften for 10-15 minutes.
  7. Fill the center with softened ice cream, almost to the top. With a wooden spoon handle, make a hole in the center for the fudge sauce. This should make the layers of ice cream the same height. If not, add a little more of the second flavor to make the top even.
  8. Fill the hole with mint fudge sauce.
  9. Return to the freezer for at least 2 hours, or until firm.
  10. Remove from freezer and crumble the remaining brownies over the top, pressing firmly.
  11. Cover the bombe with foil or plastic wrap and freeze overnight.
  12. Lift the bombe out of the bowl using the foil. Turn flat side down on serving platter and remove the foil.
  13. Whip the cream until soft peaks form. Add the powdered sugar and whip until stiff peaks form. Add in the crème de menthe or food coloring if you are using it, and “frost” the bombe.
  14. Decorate with sprinkles or candy shamrocks. For best results, freeze again until the whipping cream is firm (but it can be cut right away if you’re ready to serve.)
Recipe by The Rowdy Baker at