COFFEE-COCONUT ICE CREAM BOMBE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.
- Photograph by Kana Okada
COCONUT FAT BOMBS
These coconut fat bombs are an easy way to make sure you're getting in enough healthy fats!
Provided by Matt Gaedke
Categories Dessert
Time 1h5m
Number Of Ingredients 4
Steps:
- Add coconut oil to a large mixing bowl. Microwave for 20 seconds to melt.
- Add stevia and coconut milk to the warm coconut oil. Mix to combine.
- Lastly, add coconut flakes and mix.
- Pour into fat bomb molds and place in the freezer for 1 hour. Enjoy!
- These fat bombs are best kept in the freezer.
Nutrition Facts : Calories 89.1 kcal, Carbohydrate 0.87 g, Protein 0.33 g, Fat 9.7 g, ServingSize 1 serving
COCONUT ALMOND BOMBS
"These are beautiful for holiday parties. They're a big hit each time! To make them extra-special, use a new small paintbrush to lightly dust the almonds with a gold luster." -Deb Holbrook, Abington, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- Place almond paste in a food processor; cover and process until small crumbs form. Transfer to a large bowl; add confectioners' sugar and coconut. Beat until mixture resembles coarse crumbs. In a small bowl, beat egg whites and vanilla until stiff peaks form; fold into coconut mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 325° for 14-18 minutes or until lightly browned. Remove to wire racks to cool., Spread about 1 teaspoon cheese over each cookie; refrigerate for 20 minutes or until cheese is firm., In a microwave, melt candy coating; stir until smooth. Dip cookies in coating; allow excess to drip off. Place on waxed paper; sprinkle with almonds. Let stand until set. Brush pearl dust over almonds. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 14g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE BOMBS
I learnt how to make this recipe in Sweden. It tastes great even if it's totally high fat! I don't really know how many of these balls the recipe yields because everybody was eating the dough before the balls were made!!! Perfect for a skiing break with hot coffee or tea.
Provided by Manuela
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 12.1 g, Fat 4.1 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 44.3 mg, Sugar 4.3 g
COCONUT MACAROON AND MANGO BOMBE
This is a cheater's version of those fancy iced bombes from the '80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative mold. Here, a layer of mango ice cream swirled with fresh mango sits beneath a layer of macaroon-studded coconut ice cream. It's a stunning dessert, perfect for a dinner party, and quicker to put together than the time you'll spend locating the macaroons at the supermarket.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a 2 1/2-quart bowl, mix the macaroon pieces with the coconut sorbet or ice cream until well combined; spread the mixture around the bottom and sides of the bowl in an even layer. If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again. Once you've got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
- Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes. Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
- Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it. Place a plate over the bowl, invert it and unmold the bombe. Serve immediately, garnished with more mango cubes.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 155 milligrams, Sugar 67 grams
TROPICAL BOMBE
Three kinds of sorbet combine with pineapple-coconut ice cream in this elegant layered dessert. Remember to press down as you fill the mold to prevent air pockets from forming.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- To determine the volume of your mold, fill it with water, and pour water into a liquid measuring cup. The amount of water will show how much ice cream you need for that mold. If mold is cylindrical, divide total amount of mold by four flavors; plan according to your needs. Alternatively, for a triangular or dome-shaped mold, use less sorbet on the first layer, as we did.
- Beat mango sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a spoon, place sorbet in bottom of mold, spreading it into any details of mold. A rubber spatula or offset spatula will help. Smooth top; place mold in freezer to let sorbet harden, about 1 hour.
- Soften coconut sorbet as above, working in batches if necessary. Remove mold from freezer; spoon coconut sorbet in a layer over mango sorbet. Smooth top; return to freezer.
- When coconut sorbet has hardened, soften strawberry sorbet as above. Remove mold from freezer; add a layer of strawberry sorbet. Freeze until hardened. Repeat process with pineapple-coconut ice cream, finishing top of mold by smoothing surface and covering with plastic wrap. Freeze until hardened, a few hours or overnight.
- To unmold, fill sink with very hot water. Remove mold from freezer; dip into very hot water, 7 to 8 seconds. If using, sprinkle almonds over ice cream to keep it from slipping. Using some force, invert onto a cutting board; return bombe to freezer for 15 minutes so outside refreezes. Use a very sharp knife to cut bombe into servings.
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- Carefully scoop the coconut cream mixture into each mold. This recipe makes enough to fill 15 cubes of the silicon molds seen in the photos.
- When the fat bombs are ready, simple pop them out of the mold and store them in an airtight container in the freezer. If you have a difficult time popping these out of the molds, simple run the bottom of the tray under warm water. This will help them pop out with ease!
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