This easy dessert is perfect for making ahead and putting in the freezer. You'll want to have it on hand when an unexpected guest (or craving) shows up.
Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl. Freeze 1 hour or until firm.
Place ice cream in a bowl; gently fold in cookie crumbs, amaretto, and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm.
Dip mold into hot water for a few seconds. Place a plate upside down on top of mold, and invert onto plate. Garnish bombe with strawberries.
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