You’re going to love getting blown away by this bombe

9 months ago

neapolitan ice cream bombe

Forget about the traditional cake. Here’s an ice cream variant that’s going to blow your mind with its exciting form and downright fanciness. You’ll have to see for yourself why it’s considered a classic!

Neapolitan Ice Cream Bombe
Makes 5-6 servings


10-12 pcs Store-bought chocolate bar cakes with fudge filling
½ gallon Ice cream with 3 flavors: vanilla, strawberry, and chocolate
1 cup Chopped cashew nuts (optional)

  1. Prepare a round, medium, stainless steel or glass bowl. Line bottom with plastic cling wrap.  
  2. Unwrap chocolate bar cakes. Cut each bar into 4 or 5 slices crosswise. Arrange slices on the bottom and sides of the bowl. Put bowl in the freezer.
  3. Scoop the ice cream in 3 separate bowls. Allow to soften slightly by beating with a fork until it becomes of spreadable consistency.
  4. Spread one layer of ice cream at the bottom of the cake lined bowl. If ice cream is still firm, spread the next layer. If ice cream is soft or runny, freeze first in between layers. Spread the third layer then top with chopped cashew nuts, if desired. Freeze for 3-4 hours or overnight.
  5. Before serving, dip bowl in a bigger bowl filled with warm water. Loosen the edges with a knife. Cover with a bigger plate and immediately invert. Serve immediately.  

Recipe by Nina Daza-Puyat
Photographed by Greg Mayo


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