Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, July 18, 2011

Strawberry Ice Cream Bombe


Last night we celebrated the birthday of my son's girlfriend -- her nineteenth (oh to be so young again!). She is not a dessert lover (totally can't relate there!), but I know that she enjoys ice cream from time to time, so I planned an ice cream style dessert. She also does not enjoy chocolate (???) so I created a fruity ice cream dessert for her to enjoy.

A bombe style dessert has an impressive presentation so I chose to make a Strawberry Vanilla Ice Cream Bombe. It tasted wonderful and I topped some of the individual servings with Marshmallow topping for an extra dose of sweet!

You can use store-bought ice cream and you'll have a perfectly edible dessert, but I used the opportunity to make my favorite Strawberry Gelato and Basic Vanilla Ice Cream which made it infinitely more yummy! You need a bowl with a nice round bottom to make a perfect bombe, and as you can see, mine was not -- it was flat on the bottom (top). A pyrex bowl makes a perfect bombe. I used a modified version of this strawberry cake and it was very tasty -- I will have to remember to make it to enjoy just the cake sometime.

Strawberry Vanilla Ice Cream Bombe

1 quart strawberry ice cream, softened
1 quart vanilla ice cream, softened
19-inch baked strawberry cake (recipe below)
1 large strawberry washed and sliced up to the greens

Strawberry Cake

1 cups self-rising flour
3/4 cups granulated sugar
1/4 cup vegetable oil
  1/2 cup pureed strawberries
1/2 t. pure vanilla extract
1 large egg

Preheat oven to 325 degrees. Spray a 9-inch round cake pan with baking spray and dust with flour (I use the kind of spray that has flour in it).

In a large bowl, combine self-rising flour, sugar, oil, pureed strawberries, vanilla, and eggs, and stir until combined.

Pour batter into prepared pan. Bake for 20 to 22 minutes until toothpick comes out clean.


Line a 3 to 4-quart bowl with plastic wrap. Spoon in the softened strawberry ice cream, spread smooth and freeze for an hour.

Spoon on the vanilla ice cream and spread smooth.

Freeze for an hour. After cake has cooled, top the vanilla ice cream with the cake, press firmly, but gently all around, and wrap with plastic wrap. When ready to serve wash and slice strawberry up from bottom to the greens, but not through. Unmold bombe and place upside down (ice cream side up) on serving plate. If necessary, smooth any "wrinkles" with a spatula. Top with strawberry fanned out.

Source: Cake modified from Dash of Sass, and strawberry gelato recipe from

1 comment:

Rachel Page said...

This is for sure a display dessert and looks absolutely delicious...