Ice cream bombe

Gluten Free
Dairy Free
Ice cream bombe
20 min.
8
486kcal

Suggestions


Indulge in the delightful decadence of our Ice Cream Bombe – a show-stopping dessert that's perfect for any occasion! This irresistible treat combines the creamy richness of vanilla ice cream with the festive flavors of fruitcake or leftover Christmas pudding, all enveloped in luscious caramel sauce. Whether you're entertaining guests or simply satisfying your sweet tooth, this dessert is both a visual and gastronomic delight.

What makes this Ice Cream Bombe truly special is its ability to be gluten-free and dairy-free, allowing everyone to partake in its joyful indulgence. With just 20 minutes of preparation time, you'll be amazed at how easily you can create this stunning dessert that serves eight people – a perfect option for family gatherings or celebrations with friends.

Imagine the flavors melding beautifully as the slightly spiced ice cream blends with the sweetness of the raisins and the zing of dark rum. Each slice reveals a harmonious combination of textures and tastes that will transport you to dessert heaven! Plus, it's a fantastic way to repurpose leftover cake or pudding, turning them into something completely new and exciting.

So why wait? Treat yourself and your loved ones to this Ice Cream Bombe – a festive masterpiece that’s sure to impress and satisfy the most discerning dessert lovers.

Ingredients

  • servings unrefined sunflower oil for greasing
  • 500 ml whipped cream 
  • 140 pudding leftover
  • tsp spice mixed
  • tbsp rum dark
  • 100 raisins 
  • 300 toffee candies 

Equipment

  • food processor
  • bowl
  • immersion blender

Directions

  1. Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
  2. Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
  3. Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film.
  4. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (its still lovely cold).
  5. Serve with the Ice cream bombe.

Nutrition Facts

Calories486kcal
Protein2.13%
Fat59.17%
Carbs38.7%

Properties

Glycemic Index
23.23
Glycemic Load
22.52
Inflammation Score
-4
Nutrition Score
5.2073912309564%

Nutrients percent of daily need

Calories:485.88kcal
24.29%
Fat:30.6g
47.08%
Saturated Fat:11.64g
72.74%
Carbohydrates:45.04g
15.01%
Net Carbohydrates:43.66g
15.88%
Sugar:33.26g
36.96%
Cholesterol:54.34mg
18.11%
Sodium:83.14mg
3.61%
Alcohol:3.76g
100%
Alcohol %:3.72%
100%
Protein:2.48g
4.95%
Vitamin E:6.21mg
41.42%
Vitamin A:579.46IU
11.59%
Vitamin B2:0.17mg
9.97%
Calcium:83.59mg
8.36%
Phosphorus:58.73mg
5.87%
Potassium:193.53mg
5.53%
Fiber:1.38g
5.5%
Manganese:0.08mg
3.93%
Vitamin B12:0.2µg
3.39%
Magnesium:10.47mg
2.62%
Vitamin B5:0.26mg
2.58%
Copper:0.05mg
2.52%
Iron:0.42mg
2.33%
Vitamin B6:0.04mg
2.24%
Vitamin B1:0.03mg
2.15%
Zinc:0.32mg
2.12%
Vitamin K:1.98µg
1.89%
Selenium:1.03µg
1.47%
Vitamin D:0.2µg
1.34%
Vitamin C:1.02mg
1.23%