Mint Bombe



mint bombe with watermark horizontalDo you remember my Brownie Bombe from last December? I thought I’d try a mint version for St. Patrick’s Day, and it turned out yuuuuuuuuumy!

An ice cream bombe is always an impressive dessert, and yet it’s really very simple to make. The trick is to start early – at least a day before you plan to serve it. The bombe must be frozen between layers, then frozen overnight for best results. To make it even simpler you could use boxed brownie mix, jarred hot fudge sauce, and a large tub of non-dairy topping, but making these things from scratch is really easy, I promise.


mint bombe inside close with watermark
This mint bombe was made with two ice creams: Mint Brownie and Vanilla. I only used two ice creams this time because I added a core of mint fudge. Feel free to use any ice cream flavor you like; you can’t go wrong with this dessert!

Mint Bombe
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Serves: 12
A core of mint fudge sauce, surrounded by ice cream, surrounded by brownies, surrounded by whipping cream. Mmmm.
Ingredients
  • 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)
Instructions
  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.)

 

Brownies:
1 cup powdered cocoa
3 cups sugar
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
4 eggs
1/2 cup melted butter
1/2 cup oil
1 tablespoon vanilla

1. Heat oven to 350 F.
2. Grease and flour a 10×10” (or 8×12 or 9×12) pan.
3. In a large bowl, combine the cocoa, sugar, flour, salt, and baking powder.
4. In a small bowl, beat the eggs lightly. Add the melted butter, oil, and vanilla.
5. Pour the wet ingredients into the dry ingredients and stir just until combined.
6. Spoon into prepared pan and level with a spatula.
7. Bake for approximately 35 minutes. Don’t overbake.

Mint Fudge Sauce:
1/2 cup sugar
1/2 cup cocoa
4 tablespoons butter
1/2 cup mint chocolate chips (or use semi-sweet chocolate and add a few drops of peppermint extract)
1/2 cup cream

Combine all ingredients in a small pan over medium-low heat. Cook, stirring frequently until chips are melted and the sauce is completely smooth. Pour into a small bowl to cool and thicken.

Press brownies into the foil-lined bowl.

Press brownies into the foil-lined bowl.

Add a layer of mint ice cream. Freeze until firm.

Add a layer of mint ice cream. Freeze until firm.

Add vanilla ice cream, make a hole, and pour in mint fudge sauce!

Add vanilla ice cream, make a hole, and pour in mint fudge sauce!

Add a brownie top (which will actually be the bottom...)

Add a brownie top (which will actually be the bottom…)

"Frost" it with whipped cream.

“Frost” it with whipped cream.

Freeze, slice, and serve!

Freeze, slice, and serve!

St. Patrick’s Day is Monday, so start one of these this weekend! Seriously, if the bombe in-progress sits in the freezer for 4 or 5 hours between steps, that’s perfectly fine. Work it around your schedule! Even if you don’t serve it for a few days, as long as it’s covered up in the freezer, it will come out perfect.

A sweet little Irish wish for you:

Sláinte chuig na fir, agus go mairfidh na mná go deo!
(Health to the men and may the women live forever)

Okay, maybe a little nicer:
May your home always be too small to hold all of your friends.

4 thoughts on “Mint Bombe

  1. We were just talking about the brownie bombe I made for the Girl’s birthday. She had originally wanted mint chocolate chip ice cream as one of the layers, but didn’t think that would go well with the moose tracks she desperately wanted. So she wondered if we could make it again (but smaller this time–only 1-2 ice creams). This will be a dessert that I make again … and this version sounds perfect!

    • The 2 quart bowl makes a MUCH more reasonably sized dessert. Next time I would use more mint and less vanilla…but then I love chocolate chip mint!!!

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