This show stopper chocolate ice cream bombe is filled with Bailey’s ice cream, and is surprisingly easy to make using just 4 ingredients! Food writer Helen Best-Shaw’s no churn recipe can be whipped up in less than 20 minutes and does not need an ice cream machine.

This play on a traditional Christmas pudding makes fantastic show-stopper for any Christmas party and an excellent alternative to Christmas pudding. The chocolate ice cream bombe contains a surprise Bailey’s flavoured centre and is sure to impress.

No churn ice cream is amazingly easy to make, simply fold condensed milk through flavoured whipped cream and freeze. No custard to cook, no ice cream machine is needed. It is silky soft and creamy and can be scooped or sliced straight from the freezer. Measuring the condensed milk is much easier if you have add and weigh scales and measure it by weight. Leftover condensed milk can be poured into a plastic tub and frozen. 

Chocolate & Bailey’s Ice Cream Bombe

Serves 8 – 10

  • 450ml double cream
  • 150g jarred chocolate sauce
  • 225g condensed milk
  • 50ml Bailey’s or other Irish Cream liqueur*

Bailey's Christmas Pudding

Method

  1. Double line a 2 pint pudding basin with cling film, using enough to generously hang over the edge. Press the cling film to the inside of the bowl.
     
  2. Using your stand mixer or an electric whisk, whisk the 300ml of the double cream and chocolate sauce until it, until it holds a stiff peak. Fold in the 150g of the condensed milk.
     
  3. Transfer about a quarter of the chocolate mix to another bowl and set aside.
     
  4. Pour the remaining chocolate mixture into the lined pudding basin and use a spatula to spread it around the inside of the bowl so it is about an inch thick. 
     
  5. Whisk the remainder of the double cream (150ml) with the Bailey’s until it holds a stiff peak. Fold in the remainder of the condensed milk (75g).
     
  6. Spoon the Bailey’s cream mixture into the “well” made by the chocolate mix, smooth it flat and spread the remainder of the chocolate mix over so the Bailey’s centre is completely encased.
     
  7. Cover with clingfilm and freeze overnight.
     
  8. To serve remove the top layer of clingfilm, flip out onto a plate or cake stand and peel the cling film back.
     
  9. Garnish with holly, cranberries or a sparkler. Ready to eat immediately, no need to let soften. 

*I recommend trying Tesco’s Finest Salted Caramel Irish Cream Liqueur 

Helen Best-Shaw, is a freelance food & recipe writer and blogger at Fuss Free Flavours.

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