Best Easy Peppermint Ice Cream Brownie Bomb Recipes

PEPPERMINT-GINGERBREAD ICE CREAM BOMBE

Steps:

• For the filling: Line a large glass bowl (9 inches wide at the top, 4 1/2 inches wide at the bottom and 3 1/2 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides.
• Spoon 2 cups of the peppermint ice cream into the bowl and smooth the surface. Sprinkle with the candy-coated chocolates and freeze until the ice cream is firm, about 1 hour.
• Spoon the vanilla ice cream on top of the candy-coated chocolates and smooth the surface. Sprinkle with the peppermint candies and freeze until firm, about 1 hour.
• For the crust: Meanwhile, put the gingersnap cookies in a food processor and pulse until a coarse crumb forms. Add the butter and pulse until the texture of the crumbs is similar to wet sand.
• Spoon the remaining 4 cups peppermint ice cream on top of the peppermint candies in the bowl and smooth the surface. Sprinkle the cookie crust on top of the ice cream and gently press down. Cover the entire bombe with plastic wrap and freeze until completely set, at least 4 hours and up to overnight.
• For the topping: Invert the bombe onto a cutting board or serving platter and carefully remove the bowl with the help of the plastic wrap overhang. Drizzle the chocolate shell topping over the top of the bombe. To serve, warm a knife in hot water, dry the knife off and cut slices.

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY

Steps:

• Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
• With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
• Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
• Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
• In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
• Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
• Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
• Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
• Enjoy!

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

EASY PEPPERMINT ICE CREAM BROWNIE BOMB

Steps:

• 1. Grease 2 8 inch isquare pans or 2 9x9 pans. Mix brownie mix with the oil, water and eggs Do not beat. Stir to incorporate well. Pour in to pans and bake at 350 degree's per directions on boxes.
• 2. Line stainless steel, or freezer safe 3 quart bowl with plastic wrap. Let wrap over hang on sides about 4-5 inches all the way around bowl. Remove brownies from oven and cool until warm. Cut brownies in rows not squares. Trim off hard edges.
• 3. Press brownie strips inside lined bowl. Mold to bowl with out flattening brownies, and squish sides of brownie pieces together. It is ok to be an inch from top of bowl. Fill brownie bowl with half the container of softened ice cream. Sprinkle chopped oreo's over ice cream. Top with remaining ice cream and smooth top. Turn excess brownie edges in over ice cream, make as level as possible. Pull excess plastic wrap over to cover ice cream . Place bowl in freezer. Freeze for several hours to overnight until completely frozen.
• 4. Make Ganache when ready to frost. Remove ice cream from freezer. Pull ice cream from bowl grasping plastic wrap. Turn round side up on freezer safe plate that is trimmed with wax paper to catch chocolate dripping. Plastic plate, spring form pan bottom, or foil lined card board will work.
• 5. In a saucepan mix chocolate chips with whipping cream over medium heat. Stir until melted and chocolate is smooth. Remove from heat.cool for a lityle while before pouring.
• 6. Start pouring Ganache over top. Pour in a circular motion around top. Alowing it to drip down all sides. Spoon some on spots missed. press kisses in to bottom sides of cake. Sprinkle top with crushed candy cane. Place Bomb back in freezer uncovered until chocolate sets. After it sets. cover with wax paper and plastic or foil until ready to serve. Set out to soften a bit before cutting.