Recipe: Chocolate Cherry Bombe (using ice cream and Oreos)

CHOCOLATE CHERRY BOMBE

1/2 gallon vanilla ice cream, divided use
2 tablespoons chopped almonds
8 red glaceed cherries, quartered (optional)
8 green glaceed cherries, quartered (optional)
1 teaspoon almond extract, divided use
12 chocolate cream-filled sandwich cookies, divided use
1 (6 ounce) jar maraschino cherries
cherries and mint leaves (optional garnish)

Soften 3 cups vanilla ice cream in medium-size bowl.

Toss together almonds and red and green glaceed cherries in small bowl. Fold into vanilla ice cream, adding 1/2 teaspoon of the almond extract.

Working quickly, spread the ice cream mixture over the bottom and up the sides of 2-quart bowl. Place in freezer. After 2 hours, check ice cream, spreading further up sides of bowl to top edge, if possible. Freeze additional hour.

Finely crush 6 sandwich cookies, either in food processor or in plastic bag. Using rubber spatula, spread crumbs evenly up the sides of ice cream-lined bowl. Refreeze.

Soften remaining vanilla ice cream on counter for 5 to 10 minutes.

Drain maraschino cherries, reserving liquid. Remove stems; coarsely chop cherries.

With handheld mixer, beat cherry juice and 1/2 teaspoon almond extract into softened ice cream.

Chop 6 remaining cookies. Fold cherries and cookie pieces into softened ice cream. Transfer mixture to bowl lined with ice cream and cookies, smoothing top. Cover with waxed paper or plastic wrap; freeze overnight.

TO UNMOLD:
Fill sink or large pot with warm water. Carefully lower bowl into water so water does not run onto top of ice cream. Remove waxed paper or plastic wrap; invert onto serving tray. Place in freezer until ready to serve.

TO SERVE:
Garnish with cherries and mint leaves, if desired.

Servings: 8
Source: Family Circle Holiday Cakes and Cookies, 1999