Peppermint Bark BombeIcon of a printer
1 hour 30 minutes
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Peppermint Bark Ice Cream
3 cartons Häagen-Dazs Peppermint Bark Ice Cream
2 cartons Häagen-Dazs Chocolate Ice Cream
1 carton Häagen-Dazs Vanilla Chocolate Chip Ice Cream
4 tablespoons butter, melted
pinch of salt
1 cup heavy cream
8oz chocolate chips
Freeze an 8” bowl until cold. Scoop the Peppermint Bark ice cream in the bowl and press it against the sides to come all the way up to the top of the bowl. Cover the bottom of a similarly-shaped smaller bowl (about 6 ½”) in plastic wrap and press it into the ice cream to make the layer even. Freeze until firm, about 1 hour.
Remove the 6 ½ bowl. Spread an even layer of softened chocolate ice cream on top of the peppermint bark. Cover the bottom of a small bowl (about 4 ½”) in plastic wrap and press it into the chocolate ice cream. Freeze until firm, about 1 hour.
While the second layer is freezing, make oreo crust and ganache. Combine oreos, butter, and salt in a food processor. Pulse until you have fine crumbs.
Make ganache by bringing cream to a boil. Turn off heat, add chocolate chips and stir until melted, set aside.
Remove the 4 ½” bowl and create the final layer. Scoop enough vanilla chocolate chip ice cream to fill the bowl. Press oreo crust into the top layer of ice cream. Freeze until hard, about 2 hours.
When ready to serve, dip the bowl up to the rim in warm water. Loosen the edges of the bombe by running a knife around the edges of the bowl. Invert onto serving platter. Cover with ganache and return to freezer for 1 hour. Slice and serve immediately.