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🍽️ Simple Ice Bomb

600 kcal · 30 min · 4 servings

Ingredients

• 400 g vanilla ice cream (ready-made)
• 400 g chocolate ice cream (ready-made)
• 200 g cream ice cream (ready-made)
• 150 g whipping cream
• 100 g milk chocolate coating
• 500 g yogurt (1.5% fat)
• 1 can apricots (450 g drained weight)
• 1 can mandarin oranges (300 g drained weight)

Instructions

1. 1. Let the vanilla ice cream thaw at room temperature until it is soft enough to spread.
2. 2. Spread the soft vanilla ice cream evenly and thickly into the ice bomb mold.
3. 3. Place the mold in the freezer for at least one hour.
4. 4. Let the chocolate ice cream thaw until it is spreadable.
5. 5. Spread the chocolate ice cream evenly over the frozen vanilla layer.
6. 6. Place the mold in the freezer for another hour.
7. 7. Fill the center of the mold with the spreadable cream ice cream.
8. 8. Cover the mold and place it in the freezer for one to two hours before serving.
9. 9. Briefly dip the mold in warm water to release the bomb.
10. 10. Turn the ice bomb out onto a serving plate.
11. 11. Whip the cream until stiff.
12. 12. Spread the whipped cream over the surface of the ice bomb.
13. 13. Melt the milk chocolate coating in a hot water bath.
14. 14. Cut a tiny corner off a small freezer bag.
15. 15. Fill the bag with the melted coating.
16. 16. Twist the bag tightly closed.
17. 17. Garnish the ice bomb with thin chocolate streams.
18. 18. Cut the apricots into small pieces.
19. 19. Add the apricot pieces to the yogurt.
20. 20. Mix everything well.
21. 21. Puree the mixture finely using a hand blender.
22. 22. Cut the ice bomb into six pieces.
23. 23. Place the pieces on dessert plates.
24. 24. Add two to three tablespoons of the apricot sauce to each plate.
25. 25. Add the mandarin oranges to the plates.
26. 26. Dust the dish with a little powdered sugar.
27. 27. Serve the dish.

Nutrition per serving

• kcal: 600
• Protein: 12 g · Fett/Fat: 36 g · Carbs: 55 g