A bombe is an ice cream dessert molded into the shape of a dome. Using that idea, I came up with the flavor and layer combinations for this mint brownie bombe!

It would make a great substitution for a birthday cake as it can be easily cut into slices and served to guests. You will want to make this dessert the day before you're planning to eat it because it needs plenty of time to freeze.

Supplies

1 box brownie mix
2 eggs
1/2 C oil
1 pkg mint fudge cookies
1 quart mint ice cream
1 C heavy whipping cream
1/4 C chocolate syrup
large glass bowl
round cake pan
mixer with whisk attachment

Step 1: Make the Brownie Base

Use a round cake pan with a diameter that matches the opening of your large glass bowl. Line the bottom with parchment paper and spray with non-stick cooking spray. Following the instructions on the box, make the brownie batter and pour into the round cake pan. Bake at 350 degrees for 32-38 minutes or until center is no longer liquid.

This brownie will serve as the bottom layer of the bombe that the ice cream dome will sit on top of. It is good to get this baked first so it can cool while you work on the remaining steps.

Step 2: Add the Ice Cream Layer

Line the inside of the large glass bowl with enough layers of plastic wrap that the inside is completely covered. This will make turning over the bombe and making it come out of the bowl easier.

Line the inside of the bowl with fudge mint cookies, doing your best to fill gaps but it doesn't need to be perfect. Defrost a quart of mint ice cream for 5-10 minutes so the ice cream will be soft enough to spread in a layer over the cookies. Spread the ice cream on the bottom and up the sides of the cookies layer. Be sure to leave a small dome within the center of the ice cream.

Fold the plastic wrap over the top of the bowl and put in the freezer for two hours.

Step 3: Add the Chocolate Whip Cream

Using a whisk attachment, mix 1 cup of heavy whipping cream until it starts to thicken. Then add 1/4 cup of chocolate syrup and continue mixing on high until the cream is thick and forms soft peaks.

Remove the bombe from the freezer and scoop the chocolate whip cream into the center of the mint ice cream dome.

Fold the plastic wrap over the top of the bowl and put in the freezer for two hours.

Step 4: Freeze and Turnover

Remove the bombe from the freezer and turnover the brownies on top of the ice cream. The brownies will probably warm up the ice cream inside the bowl as they seal it in so it is best to wrap with the plastic wrap and freeze over night. If you turn over the bombe before allowing the whole thing to completely freeze, then you risk having ice cream soup spill out onto your dish instead of a beautifully solid bombe.

Once ready, place your serving dish over the opening of the glass bowl and flip it over. Pull on the plastic wrap to encourage the bombe to come out of the bowl. Remove the plastic wrap and your Mint Brownie Bomb is ready to slice and serve!