Impressive—and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead.
Recipe information
Yield
12 to 16 servings
Ingredients
Preparation
Step 1
Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool.
Step 2
Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.)
Step 3
Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce.
