RASPBERRY CHOCOLATE VANILLA ICE CREAM BOMB_lc.jpg
food

Raspberry chocolate Ice Cream Bomb

Vanilla malt, raspberry cheesecake and chocolate ice cream layered dessert, covered in chocolate ganache with candy on the outside.

Ingredients

  • Vanilla Malt Ice Cream
  • 350ml - 1 1/2 cups whipping cream
  • 125ml - 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 200g - 2 cups Malteser candy
  • Raspberry cheesecake Ice Cream
  • 250g block Philadelphia cream cheese block
  • 250ml - 1 cup whipping cream
  • 125ml - 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 2 drops red food gel (optional)
  • Chocolate Ice Cream
  • 250ml - 1 cup whipping cream
  • 80ml - 1/4 cup sweetened condensed milk
  • 2 tbsp cocoa powder
  • Chocolate ganache
  • 300g - 2 cups dark chocolate
  • 150ml - 1/2 cup whipped cream
  • Decorations
  • Coconut candy balls
  • Raspberry candy balls

Steps

  1. Preparation
  2. Begin by wrapping the inside of a 2ltr bowl with plastic wrap. Wrap it a couple times. The more you wrap it, the stronger and easier it will be to lift the ice cream bombe out.
  3. Wrap the outside of a 500ml bowl in plastic, again, layer it a couple times. Do the same to a 300ml bowl
  4. Vanilla Malt Ice Cream
  5. Add the cream, sweetened condensed milk and vanilla extract to a large mixing bowl and use an electric hand mixer to whip to stiff peaks. Transfer it over to the 2 ltr bowl and add the Malteser candies. Add the 500ml wrapped bowl on top and firmly squeeze down. Use a small spatula to even off any excess ice cream at the top of the bowl. Freeze for 4 hours or overnight.
  6. Raspberry cheesecake Ice Cream
  7. Add the cream cheese, cream, sweetened condensed milk and vanilla extract into a large mixing bowl. Whip to soft peaks. Add the raspberries and whip into the whipped cream until you reach stiff peaks.
  8. Carefully take out the 500ml bowl and add the raspberry cheesecake filling. Then carefully press the 300ml bowl on top. Use a spatula to even out any excess filling on top. Freeze for 4 hours or overnight.
  9. Chocolate Ice Cream
  10. Add all of the ingredients to a large mixing bowl and whip to stiff peaks. Remove the 300ml bowl and add the chocolate ice cream filling in. Use a spatula to even it out. Freeze overnight.
  11. Ganache
  12. Add the chocolate and cream to a large microwave safe bowl. Microwave for 20 seconds at a time, stirring each time until smooth. Allow to cool at room temperature for 10-15 min.
  13. Take the ice cream bomb out of the large bowl and place on a large bowl sitting on top of a baking tray. Pour the chocolate ganache on top and allow excess to drip off.
  14. Transfer to a serving plate using two spatulas. Finish by sticking the candies on the outside and slice using a knife dipped in boiling water.