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5-ingredient Neapolitan ice-cream bombe recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Create a fun and simple Neapolitan bombe dessert using Choc Ripple biscuits, Neapolitan ice-cream, and a homemade Ice Magic topping. Make your own Ice Magic by melting chocolate and coconut oil, then cool before using. Chill in the freezer and enjoy the nostalgic treat!
Ingredients:
  • 2 x 250g pkt Arnott’s Choc Ripple biscuits
  • 2L tub Neapolitan ice-cream
  • 220g bottle Cottee’s Ice Magic Chocolate
  • Darrell Lea Milk Chocolate Strawberry BB’s, to decorate
  • White chocolate curls, to decorate
Instructions:
  • Grease a 2L (8 cup) pudding basin and line it with 2 sheets of plastic wrap, leaving some overhang. Arrange a layer of biscuits in the basin. Spread the strawberry ice cream over the biscuits and smoothen the top. Add another layer of biscuits on top.
  • Layer the vanilla ice-cream on top of the strawberry ice-cream in a basin, then smooth the surface. Add a layer of biscuits on top. Spoon chocolate ice-cream over the biscuits and smooth the surface. Add another layer of biscuits (save any extra for later). Cover with plastic wrap, ensuring it overhangs, and freeze for 6 hours or overnight until firm.
  • Invert the bombe onto a serving plate, gently unwrap it, generously drizzle with Ice Magic sauce, and adorn with Strawberry BB’s and white chocolate curls for a stunning finish. Serve promptly.

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