Strawberry Crunch Ice Cream Bombe
Recipe - Stillwater Wine & Spirits
Strawberry Crunch Ice Cream Bombe
Prep Time180 Minutes
Servings14
0Ingredients
2 pints Kemps Vanilla, softened
1 container (1.5 qt) Kemps Crafted Collection Summer Strawberry Ice Cream, softened
4 Cub sugar cookies
2 pkg (1.2 oz) freeze-dried strawberries, finely chopped
Directions
- Line large bowl with curved bottom (the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. When cold, transfer 1 full pint Kemps Vanilla Ice cream and half of another to bowl; spread evenly over bottom and up sides, making a crater in center. Freeze until firm, about 45 minutes.
- Scoop Kemps Crafted Collection Summer Strawberry ice cream into crater; spreading over bottom and up sides, again leaving a small crater in the center. Freeze until firm, about 30 minutes.
- Scoop remaining Kemps vanilla ice cream into crater; smooth top with an offset spatula. Freeze until firm, about 1 hour.
- Pulse cookies in food processor until fine crumbs form. Transfer half to a bowl. Add strawberries to remaining crumbs in food processor. Pulse 3–5 times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs in bowl.
- Remove bombe from freezer and invert onto serving vessel. Lift off bowl and peel off plastic. Sprinkle strawberry-cookie mixture over bombe, covering all exposed ice cream and pressing to adhere.
180 minutes
Prep Time
0 minutes
Cook Time
14
Servings
Shop Ingredients
Makes 14 servings
Directions
- Line large bowl with curved bottom (the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. When cold, transfer 1 full pint Kemps Vanilla Ice cream and half of another to bowl; spread evenly over bottom and up sides, making a crater in center. Freeze until firm, about 45 minutes.
- Scoop Kemps Crafted Collection Summer Strawberry ice cream into crater; spreading over bottom and up sides, again leaving a small crater in the center. Freeze until firm, about 30 minutes.
- Scoop remaining Kemps vanilla ice cream into crater; smooth top with an offset spatula. Freeze until firm, about 1 hour.
- Pulse cookies in food processor until fine crumbs form. Transfer half to a bowl. Add strawberries to remaining crumbs in food processor. Pulse 3–5 times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs in bowl.
- Remove bombe from freezer and invert onto serving vessel. Lift off bowl and peel off plastic. Sprinkle strawberry-cookie mixture over bombe, covering all exposed ice cream and pressing to adhere.