Brownie Ice Cream Bombes Recipe

Indulge in a decadent dessert that combines rich brownies and creamy ice cream into one delicious treat. These Brownie Ice Cream Bombes are perfect for special occasions or simply when you want to impress your guests with a stunning and tasty dessert.

Ingredients

• For the Brownie Layer:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
• For the Ice Cream Filling:
  • 1 quart vanilla ice cream (or your favorite flavor)
• For the Chocolate Shell:
  • 1 1/2 cups semisweet chocolate chips
  • 2 tablespoons coconut oil
• Optional Toppings:
  • Whipped cream
  • Fresh berries
  • Chocolate shavings
  • Chopped nuts

Instructions

Step 1: Prepare the Brownies

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Melt Butter: In a large microwave-safe bowl, melt the butter. Stir in the sugar until combined.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Bake Brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely.

Step 2: Prepare the Ice Cream Filling

1. Soften Ice Cream: Let the ice cream sit at room temperature for 10-15 minutes to soften slightly.
2. Cut Brownies: Once the brownies are cool, use a round cookie cutter or a glass to cut out circles of brownies. You will need two circles per bombe.
3. Layer Ice Cream: Place one brownie circle at the bottom of a round mold or a small bowl lined with plastic wrap. Scoop a generous amount of softened ice cream onto the brownie and top with another brownie circle. Press gently to flatten. Repeat with the remaining brownie circles and ice cream.
4. Freeze: Cover the molds or bowls with plastic wrap and freeze for at least 2 hours, or until the ice cream is firm.

Step 3: Prepare the Chocolate Shell

1. Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
2. Unmold Bombes: Remove the brownie ice cream bombes from the molds or bowls. Place them on a wire rack set over a baking sheet.

Step 4: Coat with Chocolate

1. Pour Chocolate: Pour the melted chocolate over each bombe, allowing it to coat the entire surface. You may need to use a spoon to help spread the chocolate evenly.
2. Freeze Again: Return the bombes to the freezer for about 15 minutes, or until the chocolate shell is set.

Step 5: Serve

1. Decorate: Before serving, garnish the bombes with whipped cream, fresh berries, chocolate shavings, or chopped nuts as desired.
2. Enjoy: Serve the Brownie Ice Cream Bombes immediately and enjoy this indulgent treat!

Tips and Variations

• Flavor Variations: Experiment with different ice cream flavors to create a variety of bombes. Mint chocolate chip, cookies and cream, or strawberry ice cream would be delicious choices.
• Brownie Alternatives: If you prefer, you can use store-bought brownies or even cookies as the base for the bombes.
• Chocolate Alternatives: Try using white chocolate or milk chocolate for the shell instead of semisweet chocolate for a different flavor profile.

FAQs

1. Can I make these bombes ahead of time?

Yes, you can prepare the bombes up to a week in advance. Store them in an airtight container in the freezer until ready to serve.

2. What can I use if I don’t have a round mold?

You can use small bowls lined with plastic wrap, muffin tins, or even silicone cupcake liners to shape the bombes.

3. How do I prevent the ice cream from melting too quickly?

Work quickly when assembling the bombes, and keep them in the freezer as much as possible. Only remove them from the freezer when you’re ready to coat them in chocolate or serve.

4. Can I use a different type of chocolate for the shell?

Yes, you can use milk chocolate, white chocolate, or even dark chocolate for the shell. Adjust the amount of coconut oil as needed to achieve a smooth, pourable consistency.

5. How do I store any leftover bombes?

Store any leftover bombes in an airtight container in the freezer. They will keep for up to 1 week.

Enjoy making and indulging in these delightful Brownie Ice Cream Bombes!

Yield: 6

Brownie Ice Cream Bombes Recipe

Print

Indulge in a decadent dessert that combines rich brownies and creamy ice cream into one delicious treat. These Brownie Ice Cream Bombes are perfect for special occasions or simply when you want to impress your guests with a stunning and tasty dessert.

Prep Time 1 hour

Chilling Time 6 hours 30 minutes

Total Time 7 hours 30 minutes

Ingredients

• 1 recipe brownies baked in a 9x13-inch pan*
• 1 pint vanilla ice cream
• 6 Tablespoons Nutella**
• Magic Shell:
• 2 cups semi-sweet chocolate chips
• ½ cup coconut oil
• ½ cup Heath toffee bits

Instructions

• Use plastic/saran wrap to line 6 cupcake wells in a cupcake pan; set aside.
• Using the rim of a medium-sized glass or circular cookie-cutter, cut a circle into the brownie. Flatten, then press into the bottom and up the sides of the lined cupcake well. Repeat five more times to fill the rest of the cupcake wells.
• Place a scoop of ice cream into the center of each brownie bowl, then use a spoon to make a divot into the center. Place about a tablespoon of Nutella into the divot, then use the spoon to slightly cover the Nutella. Freeze for at least 30 minutes.
• Using a smaller glass, use the rim to cut six more circles from the brownie. Flatten, then press slightly on top of the ice cream bombes, making sure that all of the ice cream is covered. Wrap the plastic wrap tightly around each bombe, but leave them inside the cupcake pan. Freeze for at least 6 hours.
• To make the magic shell, place the chocolate chips and the coconut oil in a microwave-safe bowl. Heat in the microwave until smooth and melted. Cool completely, then stir in the toffee bits.
• To coat, stab a skewer into a brownie bombe, dip into the bowl of melted chocolate, and use a spoon to pour the chocolate over. Allow excess chocolate to drip off, then place onto a wax paper-lined baking sheet. Repeat with the rest of the brownie bombes. Eat immediately, or keep in the freezer for up to 6 months.