Prep Time
15 Mins
Freeze Time
8 Hours
10 servings.

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

How to Make It

Step 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.

Step 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.

Cooking Light The Lazy Gourmet

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