Frozen Chocolate Bombe

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 2%
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 54.8g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 171mg
  • Calcium: 0.0mg


  • 1 (14-ounce) package fat-free chocolate brownies
  • 1 1/2 cups plus 2 tablespoons raspberry fruit spread
  • 3 cups softened chocolate fat-free ice cream
  • 1/3 cup reduced-fat chocolate frosting


  1. Chill 1 (14-ounce) packaged brownie for 30 minutes. Cut brownie into pieces; pat pieces into a freezer-proof 1 1/2-quart bowl lined with plastic wrap, forming a brownie bowl.
  2. Stir 2 tablespoons fruit spread into 3 cups softened ice cream. Spoon into prepared brownie crust; cover and freeze 8 hours or until firm.
  3. Melt 1/3 cup frosting in microwave at HIGH 45 seconds or until thin. Invert ice cream bombe onto a platter; coat with melted frosting. To serve, cut into 12 wedges. Spoon 2 tablespoons melted fruit spread onto each plate; top each serving with a wedge.
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