Praline-Chocolate Bombe

This Praline-Chocolate Bombe starts with a gingersnap cookie crust and is filled with praline ice cream and brownie pieces.


10 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Freeze: 8 Hours

Nutritional Information

Calories 249
Caloriesfromfat 25 %
Fat 6.8 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 43.8 g
Fiber 0.7 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 171 mg
Calcium 0.0 mg


1 cup reduced-fat gingersnap cookie crumbs (about 25 cookies)
2 tablespoons reduced-calorie margarine, melted
4 cups low-fat praline and caramel ice cream, softened
2 3/4 ounces commercial fat-free brownies, cut into cubes
1/4 cup finely chopped pecans, toasted
1/4 cup fat-free caramel-flavored syrup
1/2 cup plus 2 tablespoons praline liqueur


Line a 1 1/2-quart bowl with heavy-duty plastic wrap. Combine crumbs and margarine; press into bottom and up sides of bowl, leaving a 1-inch space around top of bowl. Combine ice cream and next 3 ingredients; spoon into bowl. Cover and freeze at least 8 hours.

To serve, let stand at room temperature 5 minutes. Invert onto a serving plate; remove bowl and plastic wrap. Cut into wedges. Drizzle 1 tablespoon liqueur over each wedge. Serve immediately.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note