Christmas cake finished the perfect feture

Wrap up Christmas lunch with this simple dessert.   It is basically ready made ice-cream and ready made Christmas cake layers.  Put a new spin on it using your imagination and decorating it using chocolates, marshmallows, nuts, meringue, chocolate sauce etc. plus any Christmas decorations you have at hand!


  • 1 1/2 tubs of vanilla Ice-cream ( one litre)
  • 1 tub of chocolate ice-cream ( 1 litre)
  • 1 lightly fruited Christmas cake ( approximately 700g)
  • 1/4 cup Brandy or Cognac
  • 2 tablespoons of sugar
  • 1/2 cup of water


  • To make the bombe prepare the bombe mould by lining it with Glad Wrap.

Christmas mould with cling film

  • Spread  softened vanilla ice-cream with a spoon in an even layer on the base of the mould.   Smooth the surface of the ice cream layer using a spatula.  Freeze until very firm, about 20 minutes.

Christmas cake, vanilla ice-cream

  • Meanwhile, cut the cake into slices.
  • Arrange the Christmas cake slices around the vanilla ice-cream then spread the chocolate ice cream in a flat and smooth layer over the Christmas cake.  Freeze until firm, about 20 minutes.

Christmas cake vanilla and chocolate

  • Once the chocolate ice- cream is firm arrange another layer of Christmas cake slices and then spoon the Brandy syrup over the cake.  Cover the Christmas cake with another layer of softened vanilla ice-cream and freeze.

Christmas cakes with syrup perfect

christmas cake with vanilla and cake

  • Once the bombe is frozen, cover the mould with wax paper and the remaining cling film.  If the mould has a lid, close the lid and put the bombe in the freezer until you are ready to decorate it.

Christmas cake feture 3

  • To unmould the bombe dip it into hot water for a few seconds then invert it onto a serving dish and remove the Glad Wrap.
  • Drizzle the chocolate cover over the Bombe and decorate it.  Return it to the freezer until ready to slice.

Ingredients for the Chocolate Cover

  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons of vegetable shortening (Crisco)


  • Place the chocolate and shortening in a heat proof bowl and set it over a pot of simmering water.  Stir until the chocolate and shortening melt.  Let it cool slightly, then slowly pour it over the bombe.

Christmas cake with the chocolate cover

  • Decorate the Bombe and freeze it until the chocolate has set, about 10 minutes.
  • When you are ready to serve use a knife dipped in hot water to cut the slices.

Ingredients and Method for the Brandy Syrup

Make a syrup by mixing  1/4  cup of Brandy, 1/2 cup of water and 2 tablespoons of sugar.  Mix well until the sugar has dissolved.  Drizzle over the cake.


  • you can change the flavours of the ice-creams but keep them simple
  • Instead of Brandy you can use, Grand Manier, Bailys or any other liqueur that you like.

Christmas cake finished the last feture1


3 thoughts on “A Christmas Bombe

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