Neapolitan Ice Cream Bombe With A Caramel Core
Yield: 1
Prep Time: 30 minutes
Difficulty Level: Moderate
Ingredients:
For the Neapolitan ice cream bombe:
- 2 pints strawberry ice cream
- 1 pint vanilla ice cream
- ½ pint pistachio ice cream
For the caramel core:
- ¼ cup nut topping
- ¼ cup caramel sauce
For the graham cracker crust:
- 6 oz graham crackers, crushed
- ¾ stick butter, melted
For the outer shell & topping:
- 4-5 waffle cones
- melted semi-sweet chocolate
- caramel sauce
- nut topping
- strawberries
Instructions:
1. Freeze a large, medium, and small bowl for 1-2 hours. After the bowls have chilled, remove the large bowl from the freezer, place the strawberry ice cream in it, and spread it out so the ice cream goes up to the edges. Wrap the frozen medium bowl in plastic wrap, press it into the center of the strawberry ice cream, transfer the entire thing to the freezer, and freeze for 2 hours.
2. Remove the medium bowl and fill the well in the strawberry ice cream with the vanilla ice cream.Wrap the frozen small bowl in plastic wrap, press it into the center of the vanilla ice cream, transfer the entire thing to the freezer, and freeze for 2 hours.
3. Remove the small bowl, fill the well in the vanilla ice cream with the pistachio ice cream, and create a well in the pistachio ice cream. Combine the nut topping and caramel sauce and pour it into the well in the pistachio ice cream. Transfer the ice cream bombe to the freezer and freeze for 2 hours.
4. Combine the graham cracker crumbs and melted butter, spread the graham cracker crust over the top of the ice cream bombe, and freeze for another 30 minutes.
5. Steam the waffle cones, unroll them, cut them in half, and use the halved pieces to cover the outside of the ice cream bombe.
6. Pour melted semi-sweet chocolate, caramel sauce, and nut topping on top of the ice cream bombe and garnish the edges with strawberries.
Get the recipe for the Waffle Cone Cake featured in the bonus video.