This ice cream bombe is basically a bigger, better ice cream sundae with all of my favorite things: cookie dough, fudge, and ice cream!
Every year I get super excited when it’s time to choose my birthday cake. Some years I go for the classics – like lemon cake with raspberry buttercream. Some years I opt for one of my faves: carrot cake. Last year Alex made me a delicious cake with peanut butter cookie dough filling. And this year I had my very first birthday ice cream cake!
When your birthday is in February, ice cream cake may seem like an unusual choice for a birthday cake. But you can never go wrong with cookie dough and fudge!
Cookie Dough Fudge Ice Cream Bombe
for the cake:
1/2 gallon light-colored ice cream (I used chocolate chip cookie dough)
2 pints dark-colored ice cream (I used fudge truffle)
4 oz. chocolate wafer cookies
for the hot fudge:
1-14 oz. can sweetened condensed milk
1-1/2 cups semisweet chocolate chips
Line a 3 quart metal bowl with plastic wrap. Spread the light colored ice cream around the inside of the bowl, leaving a hollow center and an inch at the top of the bowl. Freeze for 30 minutes.
While the ice cream is freezing, make the hot fudge. Pour the condensed milk and chocolate chips into a saucepan and melt over low heat, stirring frequently. Once melted and smooth, set aside to cool slightly.
Remove the bowl from the freezer and fill the hollow center with the dark colored ice cream. Place a layer of the chocolate wafer cookies around the ice cream. Spread with a layer of fudge, then cover with another layer of cookies. Return the bowl to the freezer for at least 4 hours.
To serve the ice cream bomb, place a plate upside down over the bowl and flip the two over so that the cake is right side up on the plate when the bowl is removed. Top the cake with the hot fudge and slice with a sharp knife. Store any leftover fudge in a jar in the fridge.