Mint-Chocolate Bombe
- 1 cup heavy whipping cream
- 1/3 cup sweetened condensed milk
- 3 tablespoons green creme de menthe
- 2 cups chocolate ice cream, softened if necessary
- 3 cups vanilla ice cream, softened if necessary
- 20 chocolate wafers, coarsely crushed
- Chocolate syrup and chopped mint Andes candies, optional
- Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm.
- Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top. Cover and freeze overnight.
- Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies.
heavy whipping cream, condensed milk, green creme, chocolate ice cream, vanilla ice cream, chocolate wafers, chocolate syrup
Taken from www.tasteofhome.com/recipes/mint-chocolate-bombe/ (may not work)