Description
A decadent and visually stunning Millionaire’s Ice Cream Bombe featuring layers of biscuit crumb, dulce de leche caramel, chocolate and caramel ice creams, Maltesers, and rich chocolate ganache. Perfect for celebratory occasions, this frozen dessert combines crunchy, creamy, and crunchy textures for an indulgent treat that can be made ahead and stored in the freezer.
Ingredients
Scale
Biscuit Base
- 250g digestive biscuits
- 50g butter, melted
- 2 tbsp caramel (from dulce de leche or Carnation caramel)
Ice Cream Layers
- 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)
Chocolate Ganache and Decoration
- 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
Instructions
- Prepare the biscuit base: Line a 1.2-litre pudding bowl with double-layer cling film, leaving ample overhang. Blitz the digestive biscuits in a food processor until fine crumbs form. Add melted butter and 2 tablespoons of caramel, and blend to combine. Reserve about 3 tablespoons of this mixture for later topping. Press the remaining crumb mixture evenly over the base and up the sides of the bowl. Freeze for 30 minutes until firm.
- Form the first ice cream layer: Remove chocolate ice cream from freezer and allow to soften at room temperature for 10 minutes. Take the biscuit-lined bowl from the freezer. Spoon softened chocolate ice cream into the base, packing it evenly. Spread the remaining caramel over the ice cream, extending it up to the biscuit walls. Return bowl to freezer for 30 minutes to set.
- Prepare the Malteser ice cream layer: Soften caramel or vanilla ice cream for 10 minutes at room temperature. Place 75g Maltesers in a bowl and lightly crush with a rolling pin, leaving some chunks for texture. Quickly stir the crushed Maltesers into the softened ice cream to avoid melting. Remove pudding bowl from freezer and spoon this mixture on top of the caramel layer, spreading evenly. Level the surface, then scatter the reserved biscuit crumbs over. Freeze for at least 4 hours, or up to 2 weeks.
- Make the chocolate ganache: Heat double cream in a pan until steaming but not boiling. Pour the hot cream over the finely chopped dark chocolate in a large bowl. Let stand for 1–2 minutes, then stir gently until smooth. Allow ganache to cool until thickened to a spreadable consistency, stirring every 5–10 minutes. Refrigerate briefly to speed thickening if needed.
- Assemble and decorate the bombe: Remove the pudding bowl from freezer and turn it out onto a serving plate. Remove the bowl and cling film carefully. Spread half the chocolate ganache all over the bombe surface. Quickly press the remaining Maltesers onto the ganache-covered bombe, starting from the bottom and layering upwards. Use additional ganache to help the Maltesers stick as the ganache will start to set. Once fully covered, return the bombe to the freezer for at least 4 hours or up to 3 days.
- Serve: Remove from freezer 10 minutes before serving. Optionally dust with icing sugar and garnish with a sprig of holly for festive presentation.
Notes
- Use good quality ice cream that is not soft-serve for better texture and stability.
- Make sure to soften ice cream slightly before layering to avoid breaking the biscuit shell.
- The dessert can be made well in advance and stored frozen up to 2 weeks for the ice cream layers and up to 3 days once decorated.
- Chilling the ganache to the right consistency is key for easy spreading and sticking the Maltesers.
- The cling film lining makes it easier to unmold the bombe.
- Substitute digestive biscuits with graham crackers for a similar effect if unavailable.
- For a crunchier texture, more Maltesers can be included inside the ice cream layer if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: British
Keywords: millionaire's ice cream bombe, caramel ice cream dessert, chocolate ice cream dessert, frozen layered dessert, biscuit crumb base, maltesers dessert, chocolate ganache dessert
