Name: Kiwi ice cream bombes
Total time: 30 min
Yield: Makes 4
Cuisine: British
Ingredients: 6 kiwi fruit ripe; 1 lime zested and juiced; 1 egg white; 4 scoops vanilla ice cream; 200g dark chocolate

Home
Recipes
Baking and desserts
Kiwi ice cream bombes

Kiwi ice cream bombes

Published: March 25, 2015 at 3:05 PM

Save recipe

Makes 4

A little effort

Total time: 30 mins

+ overnight freezing

0 reviews

loading...

Get 5 months for £5 when you subscribe today

An ice-cream bombe is an easy layering job. This one, with kiwi and vanilla ice cream has a gorgeous vibrant colour. Lightly dipped in chocolate it looks as good as it tastes and is worth the effort. A smart dinner-party dessert or special weekend pudding for four.

Skip to ingredients

Alternatives

Complete the dish

Now try our ice cream cake recipes.

Ingredients

Nutrition

6 kiwi fruit

ripe
1 lime

zested and juiced
1 egg white
4 scoops vanilla ice cream
200g dark chocolate

Nutrition: per serving

kcal453
fat27.7g
carbs38g
fibre7.7g
protein7.8g
salt0.2g

Method

step 1

Scoop the kiwi fruit out of their skins into a food processor and whizz to a pulp, add the lime zest and juice. With the motor running, add the egg white and run until the mixture fluffs up a little. Pour into a freezer container and freeze until solid, stirring once or twice as it freezes.
step 2

Soften the vanilla ice cream a little. Divide the kiwi mixture in half and then divide one half between 4 plastic or metal mini pudding basins (line with clingfilm if you are using metal ones). Add a layer of vanilla ice cream to each and pat it down, then add the remaining kiwi ice and a final layer of vanilla. Leave to freeze overnight so the ice cream is solid.
step 3

Heat the chocolate in a small bowl in a microwave or set over, but not touching, a pan of simmering water and melt until smooth but not too hot. Pop the bombes out of their basins by sticking a fork (a carving fork is good) into the base of each and gently twisting. Dip each one very briefly in the chocolate and then put it flat-side down on a plate and refreeze while you dip the others. You might need to reheat the chocolate between dips. Take them out of the freezer five minutes before serving.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue