1 24-pack ladyfingers or angel food cake
1 1/2 quart ice cream
1 cup brandy, rum, coffee, espresso, or flavored syrup
1+ cup white, semi sweet, or dark chocolate chips
or colored candy coating chips
You will see lots of "or"s in the recipe because this recipe is very adaptable. You can make it alcoholic or
non-alcoholic, change the flavor of ice cream and syrups based on the season, decorate with brown
chocolate or tint the white chocolate or use different colored candy coating melts. Plan to make it at
least a day ahead to give it time to harden.
Take ice cream out to soften.
Line a 1 1/2 quart casserole dish or bowl with plastic wrap. If using angel food cake, cut into 1/4-1/2 inch
slices. Soak ladyfingers/cake slices in liquid of your choice and line the bottom and sides of the dish.
Barely dip the ladyfingers or they will fall apart. Scoop in softened ice cream and refreeze until hard.
Fill a bowl larger than your dish/bowl about halfway with hot water. Invert the frozen dish and place in the
hot water for a few seconds to loosen the sides and bottom. Cover with a serving plate and invert.
Remove the dish and plastic wrap.
Microwave chips in 15 second intervals, stirring between, until completely melted. Pour or drizzle over
the "bombe" as desired. Serve immediately or refreeze for serving later (you may want to remove from
the freezer 10-15 minutes before serving if not done immediately). Slice as you would a cake and serve.