This show stopper ice cream bombe, filled with Baileys ice cream, is simple to make using a no-churn recipe with just four ingredients! Twenty minutes work, then into the freezer for a delicious dessert that is perfect for impressing family and friends.
Ice Cream Bombe – Frozen Magic
This play on a traditional Christmas pudding makes a fantastic show stopper for any Christmas party and an excellent alternative to Christmas pudding. The chocolate ice cream bombe contains a surprise centre flavoured with Baileys cream liqueur, a seasonal favourite. It makes a lovely lighter festive dessert and is sure to impress.
This no-churn ice cream recipe is amazingly easy to make. You simply fold condensed milk through flavoured whipped cream and freeze. No custard to cook and no need for an ice cream machine. It is silky soft and creamy, and can be scooped or sliced straight from the freezer.
Measuring the condensed milk is much easier by weight. Leftover condensed milk can be poured into a plastic tub and frozen, but beware: it doesn’t freeze completely. You need to make sure it’s in a leak-proof container with a locking lid.
No-churn ice cream can turn grainy if kept for too long, so use it up within a couple of weeks. Let’s be honest, though – if you have leftovers the day after, they are unlikely to go uneaten for very long!
How To Make Chocolate & Baileys Ice Cream Bombe
Step one – Double line a 1 litre / 2 pint pudding basin with cling film, pressing the film to the sides of the bowl.
Step two – Using a stand mixer or an electric whisk, whisk two thirds (300 ml) of the double cream together with the chocolate sauce until it holds a stiff peak. Fold in 150 g condensed milk.
Step three – Transfer about a quarter of the mixture to a separate bowl and set aside.
Step four – Spoon the rest of the chocolate cream mixture into the lined pudding basin. Use a spatula to spread it around the inside of the bowl evenly to form the outer layer of the ice cream bombe. It should be about an inch thick.
Step five – Whisk the remaining 150 ml of the double cream with the Baileys until it holds a stiff peak. Fold in the remainder of the condensed milk (75 g).
Step six – Spoon the Baileys ice cream mixture into the “well” in the pudding basin and smooth it flat. Cover with the reserved chocolate ice cream mixture, making sure that the Baileys ice cream in the middle is completely covered. Smooth the top.
Step seven – Cover the basin with cling film and freeze overnight.
Step eight – To serve, remove the top layer of cling film. Then flip it out onto a plate or cake stand, remove the bowl and carefully peel off the film.
Garnish with holly, cranberries or a sparkler. It’s ready to eat immediately, so there is no need to let it soften.
Hints & Tips
My no-churn ice cream recipe is simple and forgiving. The essential ratio to remember is two of cream to one of condensed milk by volume. I frequently whip up a batch , normally using a hand electric whisk. There’s no need for a stand mixer.
- Clear a space for the pudding basin in the freezer before you start so that you can get your bombe in quickly.
- If you over-whip the cream and it starts to go grainy, add a splash of milk and then slowly whisk it to rescue it.
- Don’t worry too much about precision when you line the mould with the chocolate ice cream – it doesn’t have to be perfectly hollowed out.
- You can make this recipe with bar chocolate rather than sauce. Gently melt about 100 g of quality dark cooking chocolate a saucepan with the 300ml of cream. Then allow to cool, whisk and continue as before.
- If possible, allow to freeze over-night. However, at a push you can make this first thing in the morning and use the fast freeze button to help things along.
- Don’t feel you have to stick to regular Baileys in your ice cream bombe! Try other cream liqueurs; I think salted caramel would work very well.
- Alternatively, gingerbread cream liqueur is seasonal, or for a no-churn chocolate ice cream bombe with double the chocolate, use a chocolate or white chocolate version and decorate with chocolate flakes.
- No-churn ice cream will keep in an airtight tub in the freezer for up to two weeks. If you leave it much longer, it can start to go grainy.
Chocolate & Baileys Ice Cream Bombe
- 450 ml double cream
- 300 ml condensed milk
- 150 g chocolate sauce
- 50 ml Baileys cream liqueur (or equivalent)
- Double line a 2 pint pudding basin with cling film, using enough to generously hang over the edge. Press the cling film to the inside of the bowl.
- Using your stand mixer or an electric whisk, whisk 300 ml of the double cream with the chocolate sauce until it holds a stiff peak. Fold in 150 g of the condensed milk.
- Transfer about a quarter of this mixture to another bowl and set aside.
- Pour the remaining mix into the lined pudding basin. Use a spatula to spread it around the inside of the bowl so it is about an inch thick, forming the outer layer.
- Whisk the remainder of the double cream (150 ml) with the Baileys until it holds a stiff peak. Fold in the remainder of the condensed milk (75 g).
- Spoon this mixture into the well in the centre of the chocolate mixture. Smooth the top flat.
- Cover with the chocolate mix that was set aside, so that the Baileys ice cream is competently covered. Smooth so the surface is flat. Cover with cling film and freeze overnight.
- To serve, remove the top layer of cling film, flip out onto a plate or cake stand and peel the cling film off.
- Garnish with holly, cranberries or a sparkler. Ready to eat straight from the freezer, no need to let it soften.
- Clear a space for the pudding basin in the freezer before you start.
- If you over whip the cream and it starts to go grainy, add a splash of milk and slowly whisk it in to rescue it.
- Don't worry too much about precision when you line the mould with the ice cream. It doesn't have to be perfectly smoothly hollowed out.
- Allow to freeze over night. However, at a push you can make this first thing in the morning and use the fast freeze button to help things along.
- Leftovers can be stored in an airtight tub in the freezer for up to 2 weeks. If you keep it longer, it may start to go grainy.
- This recipe is 15 Weight Watchers Smart Points per portion