Ice Cream Bombe

With Australia Day coming up and many Australia Day Barbecues happening round the country I thought it would be timely to post this Ice Cream Bombe recipe, as it makes a great dessert on a hot day (and there’s a good chance it will be hot).  My inspiration for this recipe was Domestic Diva’s Ice Cream Bombe, in fact I copied her and had it for dessert at Christmas dinner, with our Gingerbread House – a perfect combination!

Ice Cream Bombe and Gingerbread House for Christmas Lunch

Given that we can have amines, our choices of flavours were a bit broader, so I chose banana and chocolate, with some honeycomb in the middle.  If you want to make one of these yourself you can use any combination of flavours and types of ice cream, and any numbers of layers – whatever you can have.  The Ice Magic (Magic Shell in the US) recipe is from Picky Palate, I just swapped coconut oil for vegetable oil, similar to the chocolate coating I used to make Wagon Wheels.  The Chocolate Syrup recipe is from Small Notebook, I just halved it as I didn’t need that much syrup.

Chocolate Syrup

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Serves	1 cup
Prep time	10 minutes
Allergy / Intolerance	Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Amines Challenge, Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical
Meal type	Dessert, Drink, Ingredient, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold
Website	Small Notebook

Quick, easy home made chocolate syrup.

Ingredients

• 1/2 cup water
• 1 cup white sugar
• pinch salt
• 1/8 teaspoon vanilla
• 1/4 cup raw cocoa powder

Directions

1.	In a small saucepan combine the water and cocoa powder, dissolve the cocoa stirring over medium heat.
2.	Add the sugar and stir to dissolve.
3.	Bring to the boil and allow to boil for 3 minutes, watching that it doesn't boil over.
4.	Remove from the heat then stir in the salt and vanilla.
5.	Allow to cool then pour into a clean container and store in the fridge.

Note

Very High Amines, Low Glutamates, Low Salicylates

This syrup will keep for a couple of months in the fridge.

Serving suggestions: drizzle the syrup over vanilla ice cream or mix 1 teaspoon with milk for chocolate milk.

 

Home Made Ice Magic (Hard Ice Cream Topping)

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Serves	1/2 cup
Prep time	10 minutes
Allergy / Intolerance	Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Amines Challenge, Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical
Meal type	Dessert, Ingredient, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold
Website	Picky Palate

Ingredients

• 1/2 cup dark cooking chocolate (chopped)
• 1 tablespoon vegetable oil

Directions

1.	Melt the chocolate in the microwave or in a bowl over a hot water bath and stir until creamy.
2.	Drizzle in the oil and stir until well combined, shiny and smooth.
3.	Drizzle over ice cream and allow 60 seconds to harden.

Note

Very High Amines, Low Salicylates, Low Glutamates

The chocolate can be stored in an airtight container at room temperature for 2 days and reheated in the microwave for 1 minute before using.

Banana, Honeycomb and Chocolate Ice Cream Bombe

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Serves	6-8
Prep time	8 hours
Allergy / Intolerance	Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Amines Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical
Meal type	Dessert
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Special Occasions

A delicious, easy dessert for hot days. Banana, Honeycomb and Chocolate Ice Cream Bombe.

Ingredients

• 1 cup 100% banana ice cream (Refer to recipe)
• 3 cups Paul's vanilla ice cream (or other suitable vanilla ice cream)
• 20g honeycomb pices
• 1 Batch chocolate syrup (Refer to recipe)
• 1 Batch home made ice magic (Refer to recipe)
• Extra vanilla ice cream

Directions

1.	Place a 1 litre bowl into the freezer for about an hour.
2.	Remove your banana ice cream from the freezer and allow to soften for about 20 minutes.
3.	Remove the bowl from the freezer and scoop the banana ice cream into the bottom and smooth over the top. Return to the freezer until completely frozen.
4.	Meanwhile place the honeycomb pieces into a plastic bag and use a rolling pin to crush them. The size of the pieces doesn't matter. Place the honeycomb in the freezer while you are waiting for the first layer to set.
5.	Remove 1 1/2 cups of the vanilla ice cream from the freezer and allow to soften. Stir through the cold honeycomb pieces then pour the ice cream on top of the banana ice cream layer and smooth over. Return to the freezer until completely frozen.
6.	Once the honeycomb ice cream layer has completely frozen, remove the bowl from the freezer and add spoonfuls of the remaining vanilla ice cream on top of the honeycomb ice cream. Drizzle with chocolate syrup.
7.	Add the extra vanilla ice cream over the top until the bowl is full and smooth over. Return to the freezer until completely frozen.
8.	When the final layer has completely frozen the ice cream bombe can be turned out. You can do this just before serving or do it in advance and put it back in the freezer covered with a larger bowl. Place a large plate (big enough to place the bowl on upside down) in the freezer.
9.	To turn out the ice cream dip the bowl into a bath of very hot water, hold it in there for just a few seconds then place the bowl upside down on the cold plate. The ice cream will slide out.
10.	If the sides are a bit melted, place the ice cream back in the freezer to firm up.
11.	Pour over the Home Made Ice Magic and allow to set.
12.	Return to the freezer until needed, or serve immediately.

Note

Very High Amines, Low Salicylates, Low Glutamates

This ice cream bombe can be made with other flavours of ice cream and any number of layers.  See Domestic Diva's version for my inspiration.

Refer to the following recipes used to make the Ice Cream Bombe:

• 100% Banana Ice Cream
• Chocolate Syrup
• Home Made Ice Magic (Hard Chocolate Coating)