Ice Cream Bomb
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Ice Cream Bomb
  Creams  
Last updated 6/12/2012 12:58:56 AM. Recipe ID 21798. Report a problem with this recipe.
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      Title: Ice cream bomb
 Categories: E.
      Yield: 4 Servings
 
     11    Inch by 14-inch piece of
           Chocolate sponge cake
  1 1/2 qt Stainless mixing bowl
      1 pt Creole Cream Cheese and
           Praline Ice Cream
      1 pt Chicory Coffee Ice Cream
      1 pt Chocolate Ice Cream
      2 c  Sweetened whipped cream
      2 c  Chocolate sauce
           Powdered sugar in shaker
 
  Place the mixing bowl, upside down on the sponge cake. Using a knife,
  cut out the shape of the bowl, discarding the scraps. Line the mixing
  bowl with plastic wrap. Spoon and spread the bottom and sides of the
  mixing bowl evenly, about 3 inches with the coffee ice cream. Place
  the bowl in the freezer and freeze until firm, about 30 minutes.
  Spread the Creole Cream cheese evenly over the bottom and the sides,
  about 3 inches of the Coffee ice cream. Place the bowl in the freezer
  and freeze until firm, about 30 minutes. Fill the center of the bowl
  with the chocolate ice cream. Place the circle of sponge cake on top
  of the filled bowl. Cover the bowl tightly with plastic wrap and
  place in the freezer. Freeze the mold until firm, about 2 hours.
  Remove the
  
  mold from the freezer and unmold. Remove the plastic wrap and discard.
  Garnish the mold with the whipped cream. Drizzle each slice of the
  bomb with chocolate sauce before serving.
  
  Yield: 12 servings
  




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Recipe ID 21798 (Apr 03, 2005)

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