Banana Split Ice Cream Bombe

• For the bombe
• 1 1/2 quarts vanilla ice cream, softened
• 6 ounces semisweet chocolate morsels
• 1/2 banana, very ripe, mashed (1/4 cup)
• 1/2 cup heavy cream
• 1 pint pistachio ice cream, softened
• 1 pint chocolate ice cream, softened
• 1 loaf banana bread
• For the topping
• 1 (7 1/4 ounce) container chocolate, magic shell
• 1/4 cup shelled pistachios, chopped for garnish

1. For the topping:
2. 1 container chocolate magic shell.
3. 1/4 cup shelled pistachios, chopped for garnish.
4. For the bombe:
5. Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
6. Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
7. Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
8. Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
9. Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
10. Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
11. Cover with plastic wrap and freeze overnight or up to 3 days.
12. To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
13. Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
14. Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
15. Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.

bombe, vanilla ice cream, chocolate, banana, heavy cream, pistachio ice cream, chocolate ice cream, banana bread, topping, chocolate, pistachios

Taken from www.food.com/recipe/banana-split-ice-cream-bombe-528927 (may not work)