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.

Recipe by Cooking Light September 2000


Recipe Summary

12 servings (serving size: 1 wedge)


Ingredient Checklist


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

  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

173 calories; calories from fat 17%; fat 3.2g; saturated fat 1.7g; mono fat 0.9g; poly fat 0.3g; protein 2.8g; carbohydrates 32.8g; fiber 0.4g; cholesterol 26mg; iron 0.5mg; sodium 125mg; calcium 61mg.