Double Chocolate Ice Cream Bombe

This dessert involves 2 different flavors of ice cream; dark chocolate as the outer layer of ice cream and white chocolate as the inner layer. From looking above, you can only see the dark chocolate ice cream, but slicing into it, you get both flavors. It is such an exquisite treat, simple, and quite delicious.

Cook: 20 min.

Prep: 50 min. & 8-10 hours to freezing time

Yield: 6-8 slices


Dark Chocolate Ice Cream:

2 eggs

2 egg yolks

1/2 cup powdered sugar

1 1/4 cups cream

8 oz. dark chocolate, coarsely chopped

1 1/4 cups heaving whipping cream

White Chocolate Ice Cream:

5 oz. white chocolate, coarsely chopped

2/3 cup milk

1/4 cup powdered sugar

1 1/4 cups heavy whipping cream


Place a bombe mold or another bowl covered in plastic wrap in the freezer to freeze.

For the Dark Chocolate Ice Cream:

In a large heat proof bowl, beat the whole eggs, egg yolks, and powdered sugar until combined. Pour the cream and chopped dark chocolate into a pan set on medium heat on the stove. Heat slowly until the chocolate has melted. Stir the mixture continually until almost boiling. Remove from heat and pour over the egg mixture. Beat until beat until combined once more. In a separate pan, gently simmer water. Once the water is ready, place the bowl holding your mixture on top of the simmering water, making sure that the bowl does not touch the water.

Stir continually while cooking until the mixture is quite thin. Strain the mixture and place in a separate bowl. Place the heavy whipping cream in another bowl and whip until merely thickened. Then stir into the dark chocolate ice cream mixture.

Freeze in an ice cream maker, according to its instructions. If you do not own an ice cream maker, place the mixture into a freeze proof bowl. Cover with plastic wrap and freeze for 2 hours or overnight. Once frozen, beat with a fork to break down ice crystals. Transfer back to freezer for 2 hours. Then, line your bombe mold with the chocolate ice cream, making sure the layer of dark chocolate ice cream is thick and completely covering the bombe mold and leaving a large enough hole in the center for the white chocolate ice cream.

For the White Chocolate Ice Cream:

Place the chopped white chocolate and half of the milk in a pan set over medium heat on a stove. Heat slowly until the white chocolate melts completely, stirring continually. Remove from stove. In a separate pan, place the powdered sugar and other half of the milk over medium heat on a stove. Heat slowly once more until powdered sugar has melted. Remove from heat and stir into white chocolate mixture. In another bowl, whip the cream until merely thickened and stir into white chocolate mixture. Remove the dark chocolate ice cream bombe out of the freezer and spoon white chocolate mixture into the prepared hole. Freeze for 4 hours or overnight. Before serving, carefully run hot water  over the bowl’s base to slowly thaw the ice cream and turn out onto a plate. Enjoy! Makena 🙂


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