chocolate and vanilla ice cream bombe

serves 6–8

preparation time:
40 minutes

cooking time:
4 hours

ingredients

500ml (½ litre) The
Co-operative chocolate ice cream
500ml (½ litre) The Co-operative vanilla ice cream
100g (3½ oz) The Co-operative Fairtrade plain chocolate, grated
284ml The Co-operative double cream, whipped

method

Take a 1.2 litre (2 pint) pudding basin. Allow the chocolate ice-cream to soften slightly. Press the ice-cream around the base and sides of the basin. Return immediately to the freezer for 1 hour.

Repeat with the vanilla layer, making a small well in the centre. Reserve a small amount of ice cream to cover the top. Fill the well with the grated chocolate, cover with the remaining ice cream (completely encasing the grated chocolate).

Dip the bombe quickly into hot water, turn onto a serving plate. Cover with cream and sprinkle with grated chocolate.

Serve immediately or replace in the freezer and allow 20 minutes defrosting before serving. Serve cut into slices.