Ice cream bomb

Recipe from: 2009
ice cream bomb

Ingredients 13
Servings 1
Minutes 1 hour


Serving Change
  • 1 standard 20cm vanilla sponge (you could use chocolate if you like)
  • 1 bar of dark chocolate melted
  • 500
    fresh cream beaten to soft peaks
  • 1
    icing sugar
  • 1 vanilla bean
  • 60
    toasted almonds
  • 60
    toasted pistachio nuts
  • 60
    dried cranberris
  • 3
    berry liquore
  • 3
  • 1 Pudding bowl
  • Spray and Cook
  • Cling Wrap


1 hour

Place the dark chocolate into a microwaveable bowl and set your microwave to 20 seconds.
Every 20 seconds stop the microwave and stir the chocolate - it will take about three goes  to get it all melted nicely.  Set aside.

Cut the sponge into 1cm strips - cutting right across the cake.
Spray your pudding bowl with spray and cook and line the bowl with the strips of sponge.

Combine the brandy and berry liquere and brush this onto the sponge - making sure to cover all of it.
In a large bowl - use an electric beater to whip the cream together with the icing sugar to soft peaks.

Divide the mixture into two - stir in the vanilla bean into the one bowl.
Stir in the chocolate, almonds, pistachio's and dried cranberries into the second mixture.

Using a spoon cover the sponge with the white cream and vanilla bean mixture.
Into the middle pour the chocolate, nut and cranberry mixture.
Using the leftover spone - cover the top with the sponge.

Cling wrap the bowl and put in the freezer over night.
About one hour before you wish to serve the Zuccotto - take it out of the freezer, remove the cling wrap and turn onto a chopping board and leave for about five minutes,

It comes out very easily - remove the bowl and dust the entire bomb with cocoa powder

Nick some lovely shiney red ball off your christmas tree - add a sprig of holly and ...... Walla

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