Chocolate and Cherry Ice Cream Bombe Recipe

20 minutes (plus freezing)
Serves 8

1.5 litres (2¾ pints) milk chocolate ice cream, or milk choc-chip ice cream
1.2 litres (2 pints) cherry ice cream
500ml (16fl oz) dark chocolate ice cream

For the glaze

175g (6oz) good-quality dark chocolate
3 tbsp coconut oil

2.3 litre (4 pint) freezer-proof bowl, about 20cm (8in) wide

• You can prepare and store the glaze in the fridge up to 2 days ahead. Reheat it gently before use.
• If cherry ice cream is difficult to find, a good-quality soft-serve raspberry ice cream works just as well.
• Take care not to over-whisk the ice cream, or it will no longer hold its shape.

Line the freezer-proof bowl with cling film, leaving some overhang. Place it in the freezer until needed. Place the milk chocolate ice cream in a large bowl and whisk with a hand-held whisk until slightly softened.

Spread the ice cream in an even layer in the prepared bowl, pressing it into shape. Place the bowl back in the freezer for 30-45 minutes,  until the ice cream is solid.

In a separate bowl, soften the cherry ice cream (see step 1). Remove the frozen bowl from the freezer and spread the cherry ice cream over the chocolate layer (see step 2). Freeze for a further 30 minutes, or until firm.

Soften the dark chocolate ice cream (see step 1) and pack it into the centre of the bombe. Freeze for 40 minutes.

Heat a large pan of water. Dip the base of the bombe bowl into the water for 15-20 seconds. Invert the bombe over a large serving dish and remove the bowl. Take off the cling film and place the bombe in the freezer.

For the glaze, melt both the ingredients in a heatproof bowl over a pan of simmering water, making sure it does not touch the water. Leave for 1-2 minutes, then drizzle it over the bombe and serve immediately. You can store the bombe, covered in the freezer, for up to 3 days.