Serve this luscious ice-cream ladybug in lieu of cake at a summer birthday party.
Ingredients
- Raspberry sorbet, softened
- Chocolate ice cream, softened
- Black licorice lace
- 2 Junior Mints
- Dark cocoa chocolate melts
Instructions
1. Line a metal bowl (ours had a 6-cup capacity) with plastic wrap, overhanging the edges. Put the bowl in the freezer for 30 minutes, then fill two thirds with the raspberry sorbet. We used about 1-1/4 pints, but you may need more or less, depending on the size of your bowl. Cover with plastic wrap and freeze until firm, about 45 minutes.
2. Fill the remaining third of the bowl with chocolate ice cream, then freeze for 5 hours, or overnight.
3. Thirty minutes before decorating, put a 12-inch or larger platter in the freezer. To unmold the bombe, dip the bowl up to the rim in warm water for a few seconds, then turn it upside down on the platter and lift off the bowl. Tip: If the bowl doesn't release, cover it with a warm dish towel for a few seconds and try again. Once the bombe is on the platter, smooth the ice cream with a wide spatula or the back of a large spoon, then put the bombe in the freezer for a few minutes to harden.
4. Decorate the ladybug with the licorice, mints, and chocolate melts as shown. Keep frozen until ready to serve. Serves 8.
Nutritional Information
Per serving (1/8 of recipe): Calories 390 ● Total Fat 20 g (31% DV) ● Saturated Fat 12 g (62% DV) ● Cholesterol 132 mg (44% DV) ● Sodium 73 mg (3% DV) ● Total Carbohydrate 46 g (15% DV) ● Fiber 3 g (13% DV) ● Sugars 41 g● Protein 6 g (12% DV)
Food
