Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Holiday bombe Add to ...

Follow us on Twitter: @GlobeFoodWine

  • Servings: 10


1 litre chocolate ice cream

1/2 cup very cold milk

1/2 tsp. vanilla

1/4 tsp. almond extract

1 envelope dessert topping mix

1/4 cup drained quartered maraschino cherries

1/4 cup chopped candied pineapple

1/4 cup toasted slivered almonds

2 or 3 tbsps. slivered candied ginger


Slightly soften the ice cream and press firmly over bottom and sides of a bowl lined with plastic wrap. Leave hollow in centre. Freeze until firm.

In cold, deep, narrow-bottomed bowl combine milk, vanilla, almond extract and topping mix. Beat at high speed about 2 minutes, until mixture forms peaks, then continue to beat for 2 minutes longer. Fold in remaining ingredients and spoon into the ice cream shell. Cover with plastic and freeze for at least four hours. To serve, unmold and remove plastic wrap. If desired, garnish with additional whipped topping, cherries and almonds.

Next story




Most popular videos »


More from The Globe and Mail

Most popular