Yield
12 servings (serving size: 1 wedge)

A bombe is simply molded ice cream and cake. You can use a special 4- or 6-cup bombe mold, or a Pyrex bowl as we did. Combining commercial low-fat ice cream with the spices makes this an easy recipe.

How to Make It

Step 1

To prepare ice cream, combine first 4 ingredients in a bowl; freeze until firm.

Step 2

Preheat oven to 350°.

Step 3

To prepare cake, coat bottom of an 8-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Combine the sugar and egg in a medium bowl; beat with a mixer at medium speed for 1 minute or until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture; stir well. Stir in milk, butter, and vanilla. Pour into prepared pan. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack. Spread the apricot spread over bottom of cake layer, and set aside.

Step 4

Line a 6-cup glass bowl with heavy-duty plastic wrap, allowing wrap to extend over edge of bowl; place in freezer 10 minutes. Press ice cream into bottom and up sides of bowl; freeze for 30 minutes or until firm. Spoon Watermelon-Cantaloupe Sorbet into center of bowl, pressing firmly. Press cake layer firmly onto top of ice cream, apricot spread side down. Cover and freeze until firm.

Step 5

Dip bowl into hot water for a few seconds. Place a plate upside down on top of bowl; invert bombe onto plate. Remove plastic wrap, and cut into wedges.

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