Chocolate Bombe recipe


  • 8 mini chocolate rolls
  • 150g raspberries
  • 300g strawberry ice cream, softened
  • 2 tbsp pink cake sprinkles


Calories columnFat columnSaturates columnSugars columnSalt column
136 per serving
7% %GDA
6g per serving
9% %GDA
4g per serving
18% %GDA
16g per serving
18% %GDA
0.20g per serving
3% %GDA


  1. Rub the inside of a 17cm diameter 10cm high bowl with a little vegetable oil then line with one large piece of cling film so that it hangs over the edges. Take the ice cream out of the freezer to just soften.

  2. Cut 2 mini rolls into 5 rounds each. Place them cut side down in the bottom of the bowl, nestling together so they create an even round.

  3. Cut the remaining chocolate rolls in half lengthways, so you have 12 long pieces.

  4. Place 1 into the bowl cut side out, so that it sits upright.

  5. Carefully stack 4 raspberries alongside the mini roll, then place another length of mini roll next to it.

  6. Repeat with the remaining raspberries and 8 mini rolls until the walls of the bowl are nearly full.

  7. Gently tip them all so that they are at an angle all the way around the bowl with no gaps in between.

  8. Spoon half the ice cream into the bowl and press down gently, making sure you don’t disturb the “walls”.

  9. Place the last 4 chocolate roll lengths, cut side down, next to each other onto the ice cream, then add the cake sprinkles and the rest of the ice cream and press down once more.

  10. Cover with cling film and place in the freezer for at least 4 hours until frozen.

  11. Remove from the freezer 10 minutes before you want to serve and allow to soften slightly.

  12. Remove the top piece of cling film and place the bowl, ice cream side down, onto a large plate.

  13. Holding the bowl and plate, turn the plate over, then lift the bowl and the cling film off of the ice cream bombe.

  14. Serve cut into wedges.