Nana’s Chocolate Crunch Bombe: A Family Tradition (No-Bake!)

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A vintage family recipe made with crunchy graham crust, vanilla and chocolate ice cream, and silky fudge sauce. This dessert is legendary in our house and perfect for holidays.

Think of this as an ice cream pie with a crunchy shell and sundae vibes. This recipe is straight from my Nana’s recipe book, and my mom used to make it for us every holiday when we were kids. We called it the Chocolate Crunch Bombe, and it was always the most exciting thing on the dessert table. Now I get to pass it on to my own kids, just like Nana did for us.

How I Make It

You start by making the crunchy shell that gives this bombe its signature texture. I mix butter, sugar, graham crumbs, shredded coconut, and peanuts together until it turns into something like a moldable crumble. Think of it like a really delicious, chunky cookie dough. The food processor makes this part so easy, especially when you’re doubling the recipe. (This is the one I use, it’s a game changer for crusts and fillings.)

Then press that mixture into a medium metal bowl that is lined with plastic wrap. This will give the bombe its signature dome shape. Pop it into the freezer while you soften your first ice cream layer.

This is one of those recipes where the freezer does most of the work for you. First comes the vanilla ice cream, then the chocolate. Just make sure to let each layer firm up before adding the next one.

In the video, I actually added way too many graham crackers at one point and had to phone my sister for help. It gave me serious flashbacks to making this with my sister when we were kids, standing on stools in the kitchen and trying not to sneak bites of the fudge sauce. Those are the moments that make this more than just a recipe.

Make your fudge sauce the night before and keep it on the fridge because it’s best served chilled. It is rich and silky and meant to be poured over the bombe when it is sliced. If your guests do not cheer when you arrive holding this, get different guests.

Tips

• Use a stainless steel bowl for the best bombe shape and easy unmolding
• Let each ice cream layer freeze completely before adding the next
• Try using other ice cream flavors, my family especially loves peppermint ice cream in this!
• Serve on a chilled platter to slow down melting while slicing
• Make sure to line the bowl with plastic wrap so it removes from the bowl easily
• The fudge sauce can be made ahead of time and served chilled

Nana’s Chocolate Crunch Bombe

A vintage family recipe made with crunchy graham crust, vanilla and chocolate ice cream, and silky fudge sauce. This dessert is legendary in our house and perfect for holidays.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Servings: 10 -12

Course: Dessert

Cuisine: American

Ingredients Method Video

Ingredients

  

Crust Ingredients

• 3/4 cup softened butter
• 1/2 cup sugar
• 2 cups graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup unsalted peanuts chopped

Ice Cream Layers

• 1 quart vanilla ice cream softened
• 1 quart chocolate ice cream softened

Fudge Sauce

• 3/4 cup sugar
• 3 tablespoons cocoa powder heaping
• 1/8 teaspoon salt
• 2 tablespoons water
• 2/3 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Method

 

1. Pulse crust ingredients in a food processor until combined and moldable.
2. Line a medium metal bowl with plastic wrap. Press crust into a thin shell (about 1/4 to 1/2 inch thick). Freeze 30 minutes.
3. Add softened vanilla ice cream, smooth into an even layer. Freeze until firm.
4. Add softened chocolate ice cream. Cover and freeze until solid (at least 4 hours).
5. To serve, invert onto a chilled platter and remove plastic wrap.
6. For fudge sauce, whisk dry ingredients with water in a pot. Stir in evaporated milk. Boil 3 to 4 minutes.
7. Remove from heat, add butter and vanilla. Chill before serving.
8. Slice bombe into wedges and drizzle with cold fudge sauce.

Video