Bomb Ice Cream Cake

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Bombe is an unrivaled summer dessert originating in France, consisting of ice cream. The dish owes its name to its cannonball-like shape. This dessert has been around for a long time, appearing on restaurant menus as early as 1882. Bombe looks beautiful when cut, thanks to its combination of orange, bright raspberry, and pale pink. The tart flavor of the berry sorbet is perfectly complemented by the sweetness of the mango and the creamy notes of the strawberry ice cream (you can substitute another type, such as chocolate).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream cake

950 ml mango sorbet, recipe included
710 ml softened raspberry sorbet
470 ml softened strawberry ice cream

Mango sorbet

3/4 cup sugar
5 large ripe mangoes, peeled and pitted
1/4 cup freshly squeezed orange juice
1/4 teaspoon salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry ice cream, raspberry sorbet, sorbet, Orange juice, mango

Cooking the dish according to the recipe:

Freeze an 8-inch (20 cm) diameter bowl. Once it's cold, place the mango sorbet in it and press it against the sides. If you have a similarly shaped bowl but 6-inch (16 cm) in diameter (for example, from a set), cover it with plastic wrap and press it into the sorbet to create a more even layer. Freeze the mixture for 30 minutes or until firm. Remove the 6-inch (16 cm) bowl.
Spread the softened raspberry sorbet in an even layer over the mango sorbet (use the 11 cm bowl from the set, wrapped in plastic wrap, to help with this). Freeze for another 30 minutes or until firm. Remove the 11 cm bowl.

Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until firm.
To get the finished ice cream, immerse the bowl in warm water up to the rim. Run a knife along the sides to loosen the dessert. Then turn it upside down onto a flat plate. You may need to use a flexible metal spatula to run it around the edge of the bowl to remove the dessert.
Freeze the ice cream cake until ready to serve. Serve cut into triangles.

Mango sorbet

Place sugar and 1/2 cup water in a small saucepan and cook until sugar dissolves.

Place the mango in a food processor fitted with a steel blade and puree. You should get about 5 cups of mango. If you prefer a smoother sorbet, you can run the puree through a vegetable chopper fitted with a medium blade.

Combine the mango with sugar syrup, orange juice, and salt and refrigerate until chilled. Freeze in an ice cream maker according to the manufacturer's instructions (the sorbet will be soft). Serve immediately from the ice cream maker.