Chocolate Heath toffee-covered brownie domes filled with vanilla ice cream and a surprise center of Nutella! Only 5 ingredients needed!
I know it shouldn’t be that big of an upset, but I was a bit flabbergasted (more like WTF) when I learned today that Ice Cream Bomb is actually Ice Cream Bombe.
Was anyone else in the dark about that last “e”, or am I the only one here??
Sure, I might be a little overdramatic and making a much bigger deal out of this than it really is. However, as a spelling/grammar freak, I was rather taken aback to realize I had gone over 29 years believing it was spelled like an actual explosive bomb.
Makes more sense than bombe, right? It’s shaped like a bomb, and it has different explosive layers like a bomb. (Does a bomb have layers? I dunno.) Moreover, according to dictionary.com, the definition even SAYS that it’s shaped like a bomb, so what in the actual HECK is that “e” doing at the end??
I could probably investigate this phenomenon even further, but I’m afraid that with the amount of times I include the word, “bomb”, in my search engine, the FBI might get a little suspicious of me…
ANYwaaaayyyy…..let’s get to the REAL meat (not actual meat) of this delicious post…THESE.
Ice Cream Brownie Bombs!
I mean, Ice Cream Brownie BOMBES!!!
Growing up, the ice cream bomb–sorry–BOMBE (now my whole childhood is a lie) was one of my favorite ice cream treats to make. My mom taught me how to make them! Aside from the infinite flavors and variations you could try, the real fun was in building the outer layer by piecing the cake segments together like a puzzle.
As an homage to those wonderful days, I decided to create these little mini versions.
Making these, however, requires a little different of a process, so LUCKY YOU because I’ve made a very handy dandy video tutorial for you to check out!
But before we get to that, just a couple of things to note. The recipe for the magic shell will definitely make more than you need for dipping. In fact, I’m sure the recipe for the shell could be cut in half. However, there are two benefits to this:
A) Easier dipping! Just dunk and coat! Absolutely NO having to scrape every last bit of chocolate from the bottom of the bowl in order to fully cover all of the brownie bombes, especially the very last one. Every bombe will have a nice, perfectly smooth chocolate coat.
B) Extra magic shell! Duh!!! You can use the leftover coating for pouring onto ice cream or making your own DIY ice cream drumsticks! In fact, THESE are pretty rad, if I do say so myself.
You could even double-dip your ice cream bombes for a thicker and MORE CHOCOLATEY shell, if you like. I ended up doing half of mine that way, and both turned out just as fab!
To store the extra magic shell, just cover with plastic wrap, or store in an airtight container at room temperature. When you’re ready to use it, reheat it in the microwave for 15-30 seconds, or until smooth and spoonable.
Another thing worth noting, I placed my jar of Nutella in the freezer for about 20-30 minutes to allow it to stiffen up, making it easier to scoop into the ice cream bombes. I think it also made it a lot less messier.
These little explosions are AH-MAZE-ING. From the rich chocolatey toffee shell, to the yummy chewy brownie, to the nice little Nutella truffle surprise in the center…these are truly a chocolate lover’s paradise!
Brownie Ice Cream Bombes
1 recipe brownies, baked in a 9×13-inch pan*
1 pint vanilla ice cream
6 Tablespoons Nutella**
2 cups semi-sweet chocolate chips
1/2 cup coconut oil
1/2 cup Heath toffee bits
Use plastic/saran wrap to line 6 cupcake wells in a cupcake pan; set aside.
Using the rim of a medium-sized glass or circular cookie-cutter, cut a circle into the brownie. Flatten, then press into the bottom and up the sides of the lined cupcake well. Repeat five more times to fill the rest of the cupcake wells.
Place a scoop of ice cream into the center of each brownie bowl, then use a spoon to make a divot into the center. Place about a tablespoon of Nutella into the divot, then use the spoon to slightly cover the Nutella. Freeze for at least 30 minutes.
Using a smaller glass, use the rim to cut six more circles from the brownie. Flatten, then press slightly on top of the ice cream bombes, making sure that all of the ice cream is covered. Wrap the plastic wrap tightly around each bombe, but leave them inside the cupcake pan. Freeze overnight.
To make the magic shell, place the chocolate chips and the coconut oil in a microwave-safe bowl. Heat in the microwave until smooth and melted. Cool completely, then stir in the toffee bits.
To coat, stab a skewer into a brownie bombe, dip into the bowl of melted chocolate, and use a spoon to pour the chocolate over. Allow excess chocolate to drip off, then place onto a wax paper-lined baking sheet. Repeat with the rest of the brownie bombes. Eat immediately, or keep in the freezer for up to 6 months.
*I used Duncan Hines chewy fudge brownies.
**I put the jar of Nutella in the freezer for 20-30 minutes to allow it to stiffen so that it was easier to scoop.