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Chocolate & Baileys Ice Cream Bombe
A delicious and simple to make no-churn ice cream recipe for an impressive showpiece dessert with a hidden centre.
Servings: 12 Servings
Ingredients
- 450 ml double cream
- 300 ml condensed milk
- 150 g chocolate sauce
- 50 ml Baileys cream liqueur - or equivalent
Instructions
- 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.
Notes
No churn ice cream is one of the easiest, and most forgiving recipes you can make. If you stick to double the volume of cream to condensed milk there really isn't that much that can go wrong. I usually make this with a basic hand electric whisk - no need for a stand mixer.
- 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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 89mg | Potassium: 156mg | Fiber: 1g | Sugar: 19g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg