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.
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
Instructions
- Pulse crust ingredients in a food processor until combined and moldable.
- 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.
- Add softened vanilla ice cream, smooth into an even layer. Freeze until firm.
- Add softened chocolate ice cream. Cover and freeze until solid (at least 4 hours).
- To serve, invert onto a chilled platter and remove plastic wrap.
- For fudge sauce, whisk dry ingredients with water in a pot. Stir in evaporated milk. Boil 3 to 4 minutes.
- Remove from heat, add butter and vanilla. Chill before serving.
- Slice bombe into wedges and drizzle with cold fudge sauce.
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