Chocolate Christmas ice cream bombe

Tis the season to indulge, so why not create this show-stopping dessert that's sure to wow your guests!
Chocolate, Ice Cream, Christmas, Hazelnuts
December 26, 2018
Level Advanced
Preparation Time 15 Minutes + Overnight freezing
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra


750ml Cream
250ml Milk
330g Chocolate hazelnut spread
50g Cocoa powder
100g Hazelnuts, toasted
100g Glazed cherries
100g Ginger biscuits, crumbled
100g Pistachios, toasted
6 Large egg whites, at room temperature
140g Caster sugar


  • 1

    Place the cream, milk, spread and cocoa powder in a blender and blend until smooth

  • 2

    Pour the mixture into two ziplock bags, lay them flat in the freezer and freeze until solid

  • 3

    In the meantime, prepare the rest of the ingredients. Place the nuts, cherries and biscuits in a bowl. Line a large round mixing bowl with cling wrap and set aside

  • 4

    Once frozen, break the frozen mixture into pieces and place in a blender or food processor. Blend until smooth and creamy. Add to the mixed nuts and fold together. Pour into the lined mixing bowl, cover and freeze until solid

  • 5

    Once frozen, dip the bowl briefly in hot water to release it and turn out onto a cake stand or plate. Freeze until solid

  • 6

    Prepare the meringue by whipping the egg whites until soft-peak stage. Add the sugar gradually while whisking until the mixture is stiff and glossy. Place in a piping bag fitted with star nozzle. Pipe rosettes onto the frozen ice cream cake and freeze again

  • 7

    When ready to serve, use a blowtorch to toast the marshmallow. Serve immediately


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