Decadent Chocolate Bombe Dessert Recipe

• 1 cup pistachios, roughly chopped, divided
• 3 pints vanilla ice cream, softened at room temperature
• 1 pint chocolate ice cream, softened at room temperature
• 6 ounces semisweet chocolate chips
• ½ cup unsalted butter
• 2 cups heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon granulated sugar

1. 1

   Line a large bowl (2–2½ quarts) with plastic wrap, leaving a generous overhang.

2. 2

   In another large bowl, combine ¾ cup pistachios and softened vanilla ice cream. Scoop the ice cream mixture into the plastic-lined bowl and use a rubber spatula to spread evenly over the bottom and up the sides of the bowl, leaving a smooth well in the center. Freeze until firm, about 50 minutes.

3. 3

   Scoop chocolate ice cream into the center of the well and smooth the base with a spatula. Freeze until firm, about 50 minutes longer.

4. 4

   Meanwhile, make the chocolate sauce. Over low heat, place a small glass bowl in a small saucepan filled with about 2 inches of water. Melt chocolate chips and butter together in the bowl.

5. 5

   Line a baking sheet with parchment paper. To unmold the bombe, invert a wire rack over the top of the bowl of ice cream. With one hand on the rack and one hand on the top of the bowl, quickly invert the bombe and wire rack onto the parchment-lined baking sheet. Remove the bowl and plastic wrap.

6. 6

   Ladle warm chocolate sauce over the ice cream bombe, letting the sauce drip down the sides to coat the bombe completely. Freeze until chocolate sauce hardens, at least 30 minutes, then transfer to a serving plate.

7. 7

   Meanwhile, in a large bowl or stand mixer, whisk heavy cream, vanilla extract, and sugar together to form soft peaks.

8. 8

   To serve, use a sharp knife dipped in hot water to cut wedges. Serve with a dollop of whipped cream.

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