Star-Spangled Bombe

Bursting with Sprinkles, Cookies, Cherries and Chocolate

By Susan Rosser

This recipe is adapted from What’s for Dessert? by Claire Saffitz, and I’ve made it several times – each time with the same result: pure amazement from my guests (Ms. Saffitz is a dessert genius and if you love dessert, both of her cookbooks are well worth the investment.) This sweet treat feels like magic, but in truth, it’s more of an assembly than a recipe. The only component you actually cook is a simple chocolate ganache.

What makes this dessert so special is how it comes together into something far greater than you’d expect – truly embodying the age-old idea often attributed to Aristotle: the whole is greater than the sum of its parts. To celebrate our nation’s 250th birthday, I finished mine with a touch of red, white and blue sprinkles for a little extra flair.

Ice Cream Bombe
Serves 10

Ingredients
9 ounces Oreo cookies, filling discarded
1 pint good-quality chocolate ice cream (such as Häagen-Dazs)
2 pints good-quality vanilla ice cream (such as Häagen-Dazs)
3/4 cup maraschino cherries (4.5 ounces), drained, rinsed and patted dry
2/3 cup slivered almonds
2 ounces semisweet chocolate, chopped
1/4 cup heavy cream
1 cup heavy cream (optional, for serving)
Vegetable oil

Special Equipment
2-quart metal bowl
Stand mixer (optional)
Total time: 5 hours
Active time: 1 hour

Preparation
Prepare the bowl (mold): Choose a 2-quart metal bowl. (To confirm the size, pour 8 cups of water into the bowl.) Lightly brush the inside with vegetable oil. Line the bowl with two crisscrossed sheets of aluminum foil, pressing them snugly against the surface and leaving some overhang. Pour 7 cups of water into the lined bowl and mark the water level with tape. Discard the water, dry the bowl thoroughly, and place it in the freezer.
Toast the almonds: Preheat the oven to 350°F with a rack in the center. Spread the almonds on a sheet pan and toast until lightly golden and fragrant, about 5 to 8 minutes, stirring once halfway through. Transfer to a cutting board, roughly chop if needed, and let cool completely.
Crush the cookies: Place the Oreo cookie halves in a resealable plastic bag and crush them with a rolling pin or the bottom of a heavy pan until you have a mix of fine crumbs and small chunks.
Make the chocolate layer: Remove the chocolate ice cream from the freezer and cut open the carton lengthwise. Peel away the packaging and cut the ice cream into a few pieces. Place it in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if mixing by hand. Add the crushed cookies and mix on low speed, or stir, until smooth and evenly combined. Transfer about one-quarter of the mixture to a small bowl, cover, and return it to the freezer for later use.
Mold the chocolate layer: Remove the chilled mold from the freezer. Spoon the remaining chocolate ice cream mixture into the bowl and use the back of a spoon or a rubber spatula to press and spread it evenly across the bottom and up the sides, reaching the tape line. Freeze until firm, about 1 hour.
Make the vanilla layer: Remove the vanilla ice cream from the freezer and cut open the cartons as before. Place the ice cream in the stand mixer bowl or a large mixing bowl. Add almonds and mix until combined. Fold in cherries. Remove the mold from the freezer and fill the center with the vanilla mixture, pressing gently to eliminate air pockets. Smooth the top so it sits just below the edge of the chocolate layer. Return to the freezer until firm, about 2 hours.
Top with the remaining chocolate layer: Remove the reserved chocolate ice cream from the freezer and stir until softened and spreadable. Spread it over the vanilla layer, sealing the top and smoothing it flush with the sides of the bowl. Freeze for at least 1 hour, or until fully firm. Place a serving plate larger than the bowl in the freezer as well.
Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat 1/4 cup heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour the hot cream over the chocolate and let sit for about 3 minutes until the chocolate is melted, then whisk until smooth.
Finish the bombe: Remove the bombe and the chilled plate from the freezer. Invert the plate over the bowl, then flip both together so the bombe releases onto the plate. Lift off the bowl and carefully peel away the foil. Pour the ganache over the top, allowing it to drip down the sides. Add sprinkles while the ganache is still soft. Return to the freezer for about 30 minutes, or until the ganache is set.
Serve: If desired, whip 1 cup of heavy cream in a chilled bowl until soft peaks form. Slice the bombe into wedges and serve with whipped cream.