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Rocky Road Ice-Cream Bombe
Chef
Easy
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Rocky Road Ice-Cream Bombe. Crunchy nuts, soft marshmallows, creamy chocolate, sweet ice-cream. This dessert has it all! And the best part? It’s so easy to make and can be prepared up to 3 weeks in advance!

SERVE
10
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Rocky Road Ice-Cream Bombe
Chef
Easy
SHARE &COMMENT

Introduction

Rocky Road Ice-Cream Bombe. Crunchy nuts, soft marshmallows, creamy chocolate, sweet ice-cream. This dessert has it all! And the best part? It’s so easy to make and can be prepared up to 3 weeks in advance!

Ingredients

    FOR THE ICE-CREAM:
  • 1l vanilla ice-cream, softened
  • 250ml ready-made custard
  • 100g toasted pecan nuts, roughly chopped
  • 100g milk chocolate chips
  • 75g mini marshmallows
  • ½ packet chocolate sandwich biscuits, filling removed and roughly broken
  • FOR THE BASE:
  • ½ packet chocolate sandwich biscuits, filling removed, ground to crumbs
  • 55g unsalted butter, melted
  • TO SERVE:
  • 75g milk chocolate, gently melted OR "crackin'" hard setting chocolate ice-cream sauce
  • Sprinkles of choice

Method

  • 1. Line a 2l pudding bowl with a few layers of clingfilm, set aside.
  • 2. In a large bowl, mix together softened ice-cream with custard until mostly mixed. Add the pecans, chocolate chips, marshmallows and broken cookies and fold in to mixture. Pour ice-cream mixture into prepared bowl and freeze for at least 3 hours to set.
  • 3. For the base, mix together biscuit crumbs with melted butter. Spread over the top of the set pudding and press down with the back of a spoon or spatula. Cover pudding and return to freezer for about 10 minutes to set. (Tip: At this stage, you can leave it frozen for up to 3 weeks before turning out and decorating to serve.)
  • 4. To serve, turn pudding out of bowl and peel away clingfilm. Pour melted chocolate or chocolate sauce over the top and decorate with sprinkles while chocolate is still slightly wet.
  • 5. Will keep for up to 3 weeks in the freezer.

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