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Summer ice cream bombe

  • 8-10
Summer ice cream bombe

I aw this idea in an American magazine Living with Martha Stewart and fell in love with it - I wanted to eat it off the page. Here's my version of Crème de Menthe and vanilla layers encasing a fragrant and divine strawberry and chocolate chip sorbet.


Green Layer

  • 1 litre vanilla icecream (see Cook’s Tip)
  • 1 tsp green food colouring
  • 2 tblsp Creme de Menthe liqueur

White Layer

  • 750 ml (¾ litre) vanilla icecream

Strawberry and Chocolate Sorbet

  • 1 cup sugar
  • ¾ cup water
  • 3 cups chopped fresh strawberries
  • 3 tblsp lemon juice
  • 100 grams chocolate chips or chopped dark chocolate
  • ½ plain sponge cake


Green layer

  1. Soften the vanilla icecream. Add the colouring and Creme de Menthe and work quickly with a metal spoon to blend together.
  2. Line an 8-10 cup bombe mould or round-based bowl with plastic wrap and press the green icecream into a thick layer around the inside. Refreeze for 30 minutes to one hour.

White layer

  1. Soften the vanilla icecream and press a thick layer on the inside of the green icecream. Refreeze for 30 minutes to one hour.

Strawberry and chocolate sorbet

  1. Place the sugar and water into a saucepan and stir over a low heat until dissolved. Chill.
  2. Puree the strawberries in a food processor with the lemon juice and then pour in the sugar syrup.
  3. Freeze in an ice cream machine* according to the manufacturer's instructions. Add the chocolate at the end.
  4. Press the Strawberry and Chocolate Sorbet into the centre of each bombe and level off.
  5. Cut the sponge into a 1cm thick layer and place on top, pressing down firmly. Cover with plastic wrap and re-freeze overnight. Place in the refrigerator for 30 minutes before turning out to serve.

Cooks Tips

- Bought vanilla icecream is the easiest and best for this layer as home-made icecream will not be as bright green once coloured. - If you do not have an ice cream machine, place the sorbet into a lidded freezer-proof container and freeze for 4 hours. Remove and beat for 2-3 minutes with an electric beater. Return to the freezer and repeat once. Freeze until firm.

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