Name: Millionaire’s Ice Cream Bombe Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 6 h 55 min
Cuisine: British
Ingredients: 250g digestive biscuits; 50g butter, melted; 2 tbsp caramel (from dulce de leche or Carnation caramel); 200g dulce de leche or Carnation caramel; 200g chocolate ice cream (not soft-serve); 300g caramel or vanilla ice cream (not soft-serve); 75g Maltesers (for mixing in ice cream); Remaining Maltesers for decoration (approx. 4 x 121g bags total, use remaining after 75g); 150ml double cream; 200g bar dark chocolate, finely chopped; Holly, to decorate (optional); Icing sugar, to serve (optional); About 3 tbsp biscuit crumb reserved from base for topping

Ingredients

250g digestive biscuits

50g butter, melted

200g dulce de leche or Carnation caramel

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

Holly, to decorate (optional)

Icing sugar, to serve (optional)

Instructions

Step 1: Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging. Prepare space for the bowl in the freezer. Blitz the digestive biscuits in a food processor until fine crumbs form. Add the melted butter and 2 tablespoons of caramel, blending until well combined. Reserve about 3 tablespoons of this mixture for the topping.

Step 2: Tip the remaining biscuit mixture into the lined bowl, pressing evenly over the base and up the sides with the back of a spoon. Freeze for 30 minutes until firm.

Step 3: Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 minutes. Take the pudding bowl out of the freezer; the biscuit base should be firm by now.

Step 4: Spoon the softened chocolate ice cream into the biscuit-lined bowl, packing it into the base. Spoon over the remaining caramel and spread it along the biscuit walls. Return the bowl to the freezer for another 30 minutes.

Step 5: Remove the caramel or vanilla ice cream and allow it to soften for 10 minutes. Meanwhile, tip 75g of Maltesers into a bowl and lightly crush them with the end of a rolling pin, leaving some chunks.

Step 6: Add the softened ice cream to the bowl with Maltesers and quickly stir to combine, working fast to prevent melting.

Step 7: Remove the pudding bowl from the freezer and fill it with the Malteser ice cream mixture, spreading and leveling the top. Scatter the reserved biscuit crumbs over it. Freeze for at least 4 hours or up to 2 weeks.

Step 8: To make the ganache, heat the double cream in a pan until steaming but not boiling. Pour the hot cream over the chopped dark chocolate in a bowl. Let it stand for 1-2 minutes, then stir until smooth. Cool until the ganache thickens to a spreadable consistency; refrigerate briefly if needed, stirring every 5-10 minutes.

Step 9: Remove the frozen bombe from the freezer. Invert it onto a plate and remove the bowl and cling film. Spread half the ganache evenly over the bombe.

Step 10: Quickly press the remaining Maltesers onto the ganache-covered surface, starting at the bottom and working upwards in layers. Use extra ganache to help the Maltesers stick as the ganache sets.

Step 11: Return the bombe to the freezer for at least 4 hours or up to 3 days. Remove 10 minutes before serving. Dust with icing sugar and decorate with a sprig of holly if desired.

Tips & Variations

Use quality ice cream and caramel for the best flavor and texture.

If you can’t find dulce de leche, Carnation caramel is a perfect substitute.

To crush Maltesers, keep some chunks for added crunch and texture in the ice cream layer.

For a quicker set ganache, refrigerate but stir regularly to prevent uneven setting.

Try decorating with different chocolates or candy pieces for a personalized touch.

FAQs

Can I use different types of biscuits for the base?

Yes, you can substitute digestive biscuits with graham crackers or any other plain, crisp biscuit. Just ensure they crumble finely and mix well with the butter to form a solid base.

What if I don’t have a pudding bowl or cling film?

You can use a plastic or glass mixing bowl lined with parchment paper if cling film is unavailable. The lining prevents sticking and helps with easy removal of the bombe when frozen.