Chocolate Cherry Bombe

Makes 8
Prep 60 m
Freeze overnight



  1. 1 of 5 Soften 3 cups vanilla ice cream in medium-size bowl.
  2. 2 of 5 Toss together almonds and red and green glaceed cherries in small bowl. Fold into vanilla ice cream, adding 1/2 teaspoon of the almond extract. Working quickly, spread the ice cream mixture over the bottom and up the sides of 2-quart bowl. Place in freezer. After 2 hours, check ice cream, spreading further up sides of bowl to top edge, if possible. Freeze additional hour.
  3. 3 of 5 Finely crush 6 sandwich cookies, either in food processor or in plastic bag. Using rubber spatula, spread crumbs evenly up the sides of ice creamlined bowl. Refreeze.
  4. 4 of 5 Soften remaining vanilla ice cream on counter for 5 to 10 minutes. Drain maraschino cherries, reserving liquid. Remove stems; coarsely chop cherries. With handheld mixer, beat cherry juice and 1/2 teaspoon almond extract into softened ice cream. Chop 6 remaining cookies. Fold cherries and cookie pieces into softened ice cream. Transfer mixture to bowl lined with ice cream and cookies, smoothing top. Cover with waxed paper or plastic wrap; freeze overnight.
  5. 5 of 5 To unmold, fill sink or large pot with warm water. Carefully lower bowl into water so water does not run onto top of ice cream. Remove waxed paper or plastic wrap; invert onto serving tray. Place in freezer until ready to serve. Garnish with cherries and mint leaves, if desired.
Nutrition Information for Chocolate Cherry Bombe
Servings Per Recipe: 8
Per Serving: