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Chocolate-Peanut Butter Bombe

Provided by Woman's Day

  • Viewed 52 Times
  • Shared 1 Times
  • Prep: 25 mins
  • Cook:
  • Ready in: 30 mins
  • Serves:

Ingredients

  • 2 pt chocolate peanut butter ice cream
  • 2 pt dulce de leche ice cream
  • 8 fun-size peanut chocolate candy bars (such as Snickers)
  • 8 peanut butter sandwich cookies, crushed (1 cup)
  • 1 bottle (7.25 oz) chocolate & peanut butter shell ice cream topping (Reese’s)
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Cooking Instructions

Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl. Have a rimmed baking sheet ready.

Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3⁄4-in.-thick rounds. Place slices in bowl to cover bottom and side to 1-in from top, cutting slices to fit. With a spatula, fill gaps. Freeze 20 minutes, or until firm. Meanwhile, refrigerate dulce de leche ice cream to soften slightly.

Cut candy bars in 1⁄4-in.-thick slices (total 1 cup). Use a potato masher or large spoon to stir ice cream to soften evenly; stir in candy. Spoon ice cream into bowl; spread level. Sprinkle crushed cookie crumbs over top; press into ice cream. Fold plastic wrap over ice cream to cover. Freeze overnight, or up to 2 weeks.

Up to 1 day ahead: Cut cardboard or a paper plate to fit on crumbs. Invert bombe and cardboard together onto a wire rack over a rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth any wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe, using spatula to spread evenly to coat. Garnish with a drizzle of remaining coating. Transfer to serving plate. Freeze until serving.

Planning Tip: Can be made through Step 3 up to 2 weeks ahead. Step 4 can be done 1 day ahead.

Nutritional Information per Serving

Calories 491  Fat 31g  Saturated fat 15g  Cholesterol 101mg  
Sodium 162mg  Carbohydrate 45g  Fiber 2g  

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