Ingredients with Measurements:
- 1 pint mint chocolate chip ice cream
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Special Equipment Needed:
- 6-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Line a 6-inch round cake pan with parchment paper.
2. Soften the mint chocolate chip ice cream by leaving it at room temperature for 10-15 minutes.
3. Once softened, scoop the ice cream into the prepared cake pan and smooth it out with a rubber spatula. Place the pan in the freezer for at least 2 hours, or until the ice cream is firm.
4. In a double boiler or microwave-safe bowl, melt the chocolate chips and butter together until smooth. Remove from heat and let cool for a few minutes.
5. In a separate mixing bowl, whisk together the heavy cream, powdered sugar, cocoa powder, vanilla extract, and salt until stiff peaks form.
6. Remove the ice cream from the freezer and spread the chocolate mixture over the top, making sure to cover the entire surface. Return the pan to the freezer for 10-15 minutes, or until the chocolate layer is firm.
7. Once the chocolate layer is firm, spread the whipped cream mixture over the top, making sure to cover the entire surface. Return the pan to the freezer for at least 2 hours, or until the ice cream bomb is completely frozen.
8. To serve, remove the ice cream bomb from the freezer and let sit at room temperature for a few minutes to soften slightly. Use the parchment paper to lift the ice cream bomb out of the pan and onto a serving plate. Slice and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours 30 minutes (including freezing time)
Temperature:
- Freezer temperature: 0°F (-18°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 29g
- Saturated fat: 18g
- Cholesterol: 70mg
- Sodium: 190mg
- Total carbohydrates: 39g
- Dietary fiber: 3g
- Sugars: 32g
- Protein: 5g
Substitutions for ingredients:
- Mint chocolate chip ice cream: any flavor of ice cream can be used
- Chocolate chips: chopped chocolate or chocolate bars can be used instead
- Heavy cream: whipped topping or whipped coconut cream can be used instead
- Powdered sugar: granulated sugar or honey can be used instead
- Unsalted butter: salted butter or margarine can be used instead
- Cocoa powder: cacao powder or hot chocolate mix can be used instead
- Vanilla extract: almond extract or peppermint extract can be used instead
Variations:
- Oreo Ice Cream Bomb: replace the mint chocolate chip ice cream with cookies and cream ice cream and use crushed Oreos instead of chocolate chips
- Strawberry Ice Cream Bomb: replace the mint chocolate chip ice cream with strawberry ice cream and use fresh strawberries instead of chocolate chips
- Peanut Butter Ice Cream Bomb: replace the mint chocolate chip ice cream with peanut butter ice cream and use chopped peanuts instead of chocolate chips
Tips and Tricks:
- Use a hot knife to slice the ice cream bomb for clean cuts
- Make sure each layer is completely frozen before adding the next layer
- Customize the recipe by using your favorite ice cream flavor and toppings
Storage Instructions:
- Store the ice cream bomb in an airtight container in the freezer for up to 1 week
Reheating Instructions:
- The ice cream bomb does not need to be reheated
Presentation Ideas:
- Garnish with fresh mint leaves and chocolate shavings
- Serve with hot fudge or caramel sauce
Garnishes:
- Fresh mint leaves
- Chocolate shavings
- Crushed candy canes
Pairings:
- Hot fudge or caramel sauce
- Whipped cream
- Fresh berries
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the ice cream bomb is difficult to remove from the pan, run a hot towel around the edges to loosen it up
Food Safety Advice:
- Make sure to use clean utensils and equipment when making the recipe
- Store the ice cream bomb in the freezer at 0°F (-18°C) or below to prevent bacterial growth
Food History:
- The first ice cream bomb was created in the 1970s and typically consisted of layers of ice cream, cake, and frosting
Flavor Profiles:
- Minty, chocolatey, creamy
Serving Suggestions:
- Serve the ice cream bomb as a dessert after a meal or as a special treat for a celebration
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