Millionaire’s ice cream bombe

Millionaire’s ice cream bombe

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 1 hr, 15 mins plus 9 hrs freezing

More effort

Serves 10 - 12

This spectacular Christmas showstopper is covered in crunchy Maltesers and makes for an enticing alternative pudding to end your festive feast

Nutrition and extra info

  • Freezable

Nutrition: per serving (12)

  • kcal648
  • fat39g
  • saturates23g
  • carbs64g
  • sugars46g
  • fibre2g
  • protein8g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g digestive biscuits
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dulce de leche or Carnation caramel
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 200g chocolate ice cream (not soft-serve)
  • 300g caramel or vanilla ice cream (not soft-serve)
  • 4 x 121g bags Maltesers
  • 150ml double cream
  • 200g bar dark chocolate, finely chopped

To serve

  • holly, to decorate (optional)
  • icing sugar, to serve (optional)

Method

  1. Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.

  2. Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.

  3. Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces – work quickly so the ice cream doesn’t melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).

  4. Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).

  5. Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface – this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (13)

clairedavies's picture
5

I have made this twice for special lunches. The first time I made the size in recipe. Both times I used vanilla & caramel ice cream as we do not like chocolate ice cream. Second time there was less people so I halved recipe. Still worked very well.
Find putting the ganache on in small areas & quickly putting malteasers on worked better than spreading too much in one go.
Easier if two people one spreads ganache & one sticks malteasers on.
Great pudding anytime.

mixgently's picture

Made this for the younger members of the family...Its basically an assembly job and the results depend on how good the ice cream and biscuits you use are. Found it easier to apply a little ganache to each malteaser and then stick to the biscuit dome as spreading ganache over a frozen dome proved a waste of time! It looked exactly like the picture and was a bit of fun as an extra dessert on Christmas Day but it's a mess to cut and is ridiculously sweet and sickly......more for the kids to make and enjoy.

Han95's picture
3.75

This was relatively easy to make, although I used salted caramel instead of carnation caramel as I couldn't find any. I think it still tasted nice. I put the maltesers on a layer at a time starting from the bottom from reading the comments, I found this part easier than I expected to. I probably won't make this again due to the cost of the ingredients but I did enjoy making and eating it!

chookmom's picture

Easy to make. Only tricky bit is putting on the Maltesers. Looks impressive but behaves like a bomb in that the Maltesers explode all over the floor when you cut into it!

sarahl42's picture

Was very easy to make in a pyrex bowl, made 4 days before placing Malteasers on Christmas Eve. This was the worst part, as the chocolate ganache hardens very quickly once it touches the frozen pudding, hence why half of this is kept to help to stick the Malteasers on, although my patients nearly ran out, as occasionally they fell off, and I started around the bottom. Make sure you have got it on your serving plate already as transferring this will cause the Malteasers to fall off. Once done it looked great, but did take more than 10 mins. before you were able to cut it, then its differcult to cut it without a lot of the Malteasers falling off. All in all, it tasted and looked nice, but I wont make it again as its quite expensive and Malteasers were a pain.

Schuberta's picture

The ice cream bombe takes considerably longer than 10 minutes out of the freezer before it is possible to cut and serve. The maltesers become detached because you have to wait so long for the ganache to soften. Not sure how to overcome this problem. It did look stunning though when it was served!

shinypurplestuff's picture
5

My 11 year old daughter made this as dessert for Xmas Day. There are quite a few steps, as you need to do a bit, and then freeze for a while, but the bombe is fairly simple to create. we used a pyrex pudding basin, so it has a nice dome shape. We had lots of fun making it, and it was an impressive centrepiece for pudding. We were hoping to stick sparklers in it, but the biscuit shell is quite hard, so that didn't quite work out for us.

Penelopejoy's picture

I started making this on christmas eve with my 6 year old daughter , we prepared the chocolate topping and covered with malteasers yesterday. Amazed at how great it turned out and easy to make. Looks Great. Want to post a picture but don't know how!!

kareeng's picture

Have just finished constructing this amazing bombe and it looks scrumptious. I would suggest applying the ganache and maltesers from the bottom up in layers because my initial attempt at spreading the ganache all over resulted in it setting too quickly.

alearmonth's picture

Just finished assembling this. I've made two. Both look exactly as the picture above :) Slightly trickier bits were getting the biscuit mixture to stick to the clingfilmed bowl but with a bit of perseverence it was fine. I used chocolate and vanilla ice cream as I think caramel might just make it too sweet for us. The ganache does harden quickly, so I did a quick skim all over thinly then worked a little section at a time adding more ganache and sticking maltesers on. Excited to try it tomorrow.

Schuberta's picture

Have now finished making the ice cream bombe. The trickiest part was placing all the Maltesers on. I worked very quickly but the ganache hardens very quickly too, so it was a race against time. I took a photo' of the end result and am very happy with how it turned out!
I would definitely make it again.

Pwhitham's picture

Malteasers? Nice spelling there oh mighty corporation

janicedewdney's picture
5

I made this in an old Christmas pudding pot, this was a mistake. The pot was too deep and therefore difficult to divide into 8. I would suggest a round, reasonably shallow basin, and not a deep one. Ideal for anyone who has a sweet tooth, very impressive and easy to make.

Questions (6)

Schuberta's picture

I'm half way through making the ice cream bombe. Once I have finished it and it is covered with the Maltesers how to do I cover it when it's returned to the freezer? Do I use cling film of foil?

Schuberta's picture

Thanks for that. In the end I covered it loosely with foil after I'd added the maltesers and it was fine.

shinypurplestuff's picture
5

I put mine on a cake board & covered it with a double layer of cling film. Hope that yours worked out for you - mine was lovely :)

Mrs.Doyle's picture

Help! Fresh cream makes me REALLY sick, can I make the ganache without cream? Ice cream doesn't have the same effect, thankfully!

shinypurplestuff's picture
5

I guess that you could try Elmlea? I think that would work. or you might be able to add a bit of hot water or butter to stop the chocolate setting so hard, so soon. I also reckon that you could try something like Nutella, as that would glue the Maltesers on quite nicely too.

goodfoodteam's picture

Think this might not be a recipe for you sadly.  Plain chocolate without the cream will set too quickly before you are able to cover the bombe with Malteasers and a chocolate butter based icing will be too rich. An all chocolate coating will probably be too hard to cut once frozen too.

Tips (1)

onlychaz's picture

Made this for Christmas Day, and was delighted with it! Made it the day before and kept it in the freezer, then spread over the ganache and the Maltesers the following morning. Two tips: 1) I used a high cocoa dark chocolate for the ganache, which I found a bit overwhelming and too powerful a taste. I think a good quality milk chocolate would work better. 2) A lot of the comments say the ganache sets too quickly. I only spread over half the ganache, and dipped each Malteser into the remaining before sticking on. Easy!