Print Recipe

Ice Cream Bombe

A gorgeous ice cream dessert
Servings: 6
Author: Alison


  • 2 litre tub vanilla ice cream
  • 1 loaf of fruit bread
  • 125 ml orange juice
  • 2 -3 tbsp raspberry jam
  • 125 g glace cherries
  • 125 g mixed peel
  • 125 g dried apricots chopped into small pieces
  • 200 g dark chocolate


  • Leave the ice cream out of the freezer for a little while so it softens.
  • Get a 2 litre pudding basin and line it with cling film. Use three or four layers and make sure there are no gaps. It is a good idea to have a bit over lapping the top so you can pull the bombe out when it is frozen.
  • Line the inside of the pudding basin with the fruit bread, pushing it together so there are no gaps.
  • Pour the orange juice over the bread so it is all covered and the juice soaks in.
  • Cover the inside of the bread with the raspberry jam.
  • Add a layer of ice cream into the middle, then sprinkle in some of the cherries, peel and apricots.
  • Add another layer of ice cream and then more cherries, apricots and peel. Keep going until you reach the top of the bowl and finish off with a layer of ice cream.
  • Add some more fruit bread on the top of the bowl and sprinkle over some more orange juice. Press it down with a plate.
  • Place in the freezer overnight.
  • When ready to serve melt the bar of chocolate over a bowl of boiling water. Place the bombe onto a plate and turn it out. You may need to run a little cold water over the outside of the bowl to release it.
  • Pour the melted chocolate over the sides of the ice cream bombe then serve.


For a more adult version you could use Cointreau instead of Orange juice to drizzle over the fruit bread.