Boozy Christmas Ice Cream Bombe
Oh hello there, December! With the start of the month, you bring warmer weather, reflection on the year gone by and most of all, the Christmas excitement begins! This is officially my first Christmas in my own place, which means our Christmas tree is going up ASAP, adorned with copper reindeer and fairy lights.
There are so many classic Christmas desserts out there; trifle, Christmas pudding, pavlova, brandy snaps filled with rich vanilla cream, the list could go on and on. Being in the Southern Hemisphere we experience more sunshine than the average white Christmas portrayed in movies, but all that means is dessert will take on a little Kiwi twist. When Tasti asked me to get my cook on using some of their products, I came up with this cutie! An ice cream bombe that's filled with dried apricots, glace cherries and added dried cranberries that have been soaked in brandy, chunks of baby cinnamon donuts (oh my goodness), walnut pieces and some extra cinnamon for that warm spice flavour. Topped with a little melted chocolate and extra fruit/nuts when turned out, and finished with some sparklers if you want to see Christmas dinner off with a little sparkle!
If the bombe-style intimidates you, instead of setting the ice cream in a bowl, transfer it back into the container to freeze, then serve as sundaes as I have pictured below!
I can’t WAIT to enjoy this dessert with friends and family this silly season, and hopefully you can share it with your loved ones too. LET CHRISTMAS BEGIN.
There are so many classic Christmas desserts out there; trifle, Christmas pudding, pavlova, brandy snaps filled with rich vanilla cream, the list could go on and on. Being in the Southern Hemisphere we experience more sunshine than the average white Christmas portrayed in movies, but all that means is dessert will take on a little Kiwi twist. When Tasti asked me to get my cook on using some of their products, I came up with this cutie! An ice cream bombe that's filled with dried apricots, glace cherries and added dried cranberries that have been soaked in brandy, chunks of baby cinnamon donuts (oh my goodness), walnut pieces and some extra cinnamon for that warm spice flavour. Topped with a little melted chocolate and extra fruit/nuts when turned out, and finished with some sparklers if you want to see Christmas dinner off with a little sparkle!
If the bombe-style intimidates you, instead of setting the ice cream in a bowl, transfer it back into the container to freeze, then serve as sundaes as I have pictured below!
I can’t WAIT to enjoy this dessert with friends and family this silly season, and hopefully you can share it with your loved ones too. LET CHRISTMAS BEGIN.
Ingredients
Method
** when choosing a bowl, consider the shape and quantity of ice cream it needs to hold.
- In a bowl, combine the dried apricots, glace cherries and dried cranberries. Pour over the brandy, cover with plastic wrap and leave to soak for at least two hours.
- Take the ice cream from the freezer and leave to soften slightly. Spoon out into a large bowl. Drain the excess brandy from the fruit, then add the fruit to the ice cream. Next add the donut chunks, walnut pieces and ground cinnamon.
- Line a mixing bowl** with plastic wrap, making sure to leave excess hanging over the edges of the bowl. Spoon the ice cream mixture into the bowl, smooth over the top then cover with more plastic wrap.
- Place into the freezer for at least 12 hours to ensure it completely freezes.
- To serve: Turn out of the bowl onto a plate and remove the plastic wrap. Spoon over some melted chocolate, top with fruits & nuts and add sparklers if desired.
** when choosing a bowl, consider the shape and quantity of ice cream it needs to hold.
Thanks to Tasti for making this post possible. All opinions and recipes are my own.
