Go Back

Chocolate Pistachio Ice Cream Bombe Glacée

A festive and creamy dessert made of layers of vanilla and chocolate ice cream with a crunchy pistachio base, topped with a glossy chocolate shell and whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert, Frozen Dessert
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

For the pistachio vanilla layer
  • 1 cup shelled pistachios, roughly chopped, divided Choose unsalted for best flavor.
  • 3 pints vanilla ice cream, softened at room temperature
For the chocolate center
  • 1 pint chocolate ice cream, softened at room temperature
For the chocolate sauce
  • 6 ounces semisweet chocolate chips
  • 1/2 cup unsalted butter Can substitute with salted butter, reducing any extra salt.
For the whipped cream
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon granulated sugar

Method
 

Preparation
  1. Line a large 2- to 2 1/2-quart bowl with plastic wrap, ensuring a generous overhang.
  2. Soften the vanilla ice cream until mixable but not melted.
Build the Pistachio Vanilla Layer
  1. Stir 3/4 cup of chopped pistachios into the softened vanilla ice cream.
  2. Press the mixture into the lined bowl, forming a hollow center. Freeze until firm, about 50 minutes.
Add the Chocolate Center
  1. Once the vanilla layer is firm, fill the hollow with softened chocolate ice cream and smooth the top.
  2. Freeze again until firm, approximately 50 minutes.
Make the Chocolate Sauce and Unmold
  1. Melt the chocolate chips and butter in a small glass bowl over simmering water, stirring until smooth.
  2. Unmold the bombe by flipping onto a wire rack lined with parchment.
  3. Pour warm chocolate sauce over the bombe, allowing it to coat and drip down the sides. Sprinkle remaining pistachios on top.
  4. Freeze for at least 30 minutes until the coating hardens.
Whip the Cream and Serve
  1. Whip heavy cream, vanilla, and sugar to soft peaks.
  2. Using a hot knife, slice the bombe into wedges and top each slice with whipped cream. Serve immediately.

Notes

This dessert can be made ahead and is perfect for various celebrations. Store leftovers tightly wrapped in the freezer.