Salted caramel and chocolate ice cream bombe

Salted caramel and chocolate ice cream bombe

Layers of vanilla ice cream, salted caramel, crushed malted chocolate balls and Maraschino cherries topped with chocolate makes a perfect festive dessert. {Allow 24 hours for freezing}
Course Christmas, Dessert, Ice cream
Cuisine American
Keyword cookie ice cream sandwiches, ice cream bombe, ice cream dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 373kcal
Author Alida Ryder


  • 2 liters vanilla ice cream softened
  • 1 cup salted caramel sauce
  • 2 cups malted chocolate balls Maltesers/Chuckles, crushed
  • 1 cup Maraschino cherries stems removed
  • 1 cup toasted hazelnuts

for the chocolate topping

  • 200 g milk chocolate
  • 1 tablespoon coconut oil


  • Line a freezer-proof bowl with a double-layer of clingwrap.
  • Place a third of the softened ice cream into the bowl then top with half of the salted caramel, crushed chocolate, cherries and hazelnuts. Repeat the steps until all the ingredients have been used. You should be left with 3 layers of ice cream with two layers of filling.
  • Cover the ice cream well then place in the fridge to set for 24 hours.
  • To make the chocolate topping, melt together the coconut oil and chocolate and stir until smooth.
  • Unmould the ice cream bombe onto a freezer-proof serving plate. Pour over the melted chocolate then place back in the fridge for at least 5 minutes but up to 2 hours.
  • Slice and serve.


Calories: 373kcal | Carbohydrates: 59g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 148mg | Potassium: 416mg | Fiber: 1g | Sugar: 44g | Vitamin A: 896IU | Vitamin C: 2mg | Calcium: 322mg | Iron: 1mg