Hi again Delish Dish readers, it’s Heather from Sprinkle Bakes bringing you the final post for “Month of Cakes”. I can’t believe this month has gone by so fast. Time flies when you’re having fun, eh?
Summertime is rolling in, and that means we’ll all be looking for ways to cool down. This ice cream bombe is a dessert that’s hot weather-ready. All you need to do is print this recipe and grab a stainless steel 2 quart bowl to get started.
We’re not changing much more than the shape of this cake and instead of pecans on top, we’re using roasted, salted almonds. I gave this cake a dome (or bombe) shape by placing the filling in a 2 quart stainless steel bowl and freezing it solid. After the filling is frozen, top it with the hot fudge-coffee sauce and then pour on the cookie crumb crust. Pat the crust on firmly and freeze again. When you’re ready to unmold this beauty, turn it upside down on a serving plate or cake stand. Place a wet, warm dish towel on top to help the ice cream dome release from the bowl.
The decadent caramel topping goes on next, along with salted almonds and grated chocolate. Chocolate shavings are so easy to make, all you need is a vegetable peeler and a bar of room temperature chocolate. Run the vegetable peeler along the edge of the chocolate bar and allow the shavings to fall onto a plate. Store the plate in the refrigerator until you’re ready to use the shavings on the cake.
I added a little more caramel than the 1/3 cup called for in the recipe (more like 2/3 cup!) but feel free to adjust the amount to your liking.
There are countless ways you can vary the ice cream portion by adding your choice of candy bar pieces, nuts, or change up the ice cream flavor if you’re not a coffee fan. Find the recipe here and go a little crazy!
