Praline-Chocolate Bombe

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

Yield: 10 servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Freeze: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 25%
  • Fat: 6.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.6g
  • Carbohydrate: 43.8g
  • Fiber: 0.7g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 171mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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