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Recipe: Strawberry and Macaroon Ice Cream Bombe


Scott Anderson/Quad Photo

Hot summer weather calls for cold treats, and if you’re having a get-together, a make-ahead cold treat is even better. Ice cream paired with a cookie or two is a classic, but an ice cream-and-cookies bombe takes the combination to a higher level. Using store-bought ice cream makes it easy to put together, and this do-ahead dessert is ready to go when you’re ready to serve. (Plus, it can remain frozen and ready to serve for up to one week.)

Chewy almond macaroons (which remain soft even when frozen) and strawberry ice cream combine well in this dessert—and there are plenty of fresh strawberries around at decent prices right now—as well as even locally-grown options. When the bombe is removed from the bowl it kind of just looks like a frozen bowl, but it’s the slices you’re after, which reveal layers of cookies in the middle of the smooth ice cream.

Serve the bombe covered with sliced strawberries—and whipped cream, if desired. Of course, you could always try it topped with some of your other favorite fruits and berries, too. (This recipe by cookbook author and baking expert Elinor Klivans appeared in Real Food magazine.)

Strawberry and Macaroon Ice Cream Bombe

Serves 10

1 c. (8 oz.) almond paste
¼ c. sugar
1/8 tsp. salt
2 large egg whites
½ tsp. vanilla extract

3 pints strawberry ice cream, softened in the refrigerator for about 20 minutes
2 c. sliced strawberries
1 tbsp. sugar

Position a rack in middle of oven and preheat to 350°F. Line a baking sheet with parchment paper.

In a large bowl and using an electric mixer on medium speed, beat almond paste, sugar, and salt until smooth, about 1 minute. Add egg whites and vanilla and mix until smoothly blended. Drop teaspoons of dough 1½ inches apart onto baking sheet. (You will have about 24 cookies.) Bake cookies until edges are just beginning to color, about 14 minutes.

Cool cookies on baking sheet for 5 minutes. Use a metal spatula to transfer cookies to a wire rack to cool completely.

Chill a deep 2-quart bowl or metal mold in freezer for 15 minutes. Line bowl with plastic wrap, letting plastic wrap overhang sides of bowl. Use an ice cream spade to spread half of the ice cream into bottom of chilled bowl or mold. Arrange 12 cookies over ice cream. Spread remaining ice cream over cookies. Smooth top, cover tightly with plastic wrap, and freeze firm, for at least 4 hours.

Remove bombe from freezer and unwrap it. Unmold it onto a serving plate by pulling on plastic wrap. Discard plastic wrap. Press remaining cookies into top half of bombe. Wrap and return to freezer for up to 1 week or serve.

To serve, put strawberries in a medium bowl and stir in sugar. Let sit for 15 minutes. Spoon strawberries over bombe and serve with whipped cream, if desired.

Nutrition info (per serving): CALORIES 318 (138 from fat); FAT 15g (sat. 6g); CHOL 38mg; SODIUM 109mg; CARB 42g; FIBER 3g; PROTEIN 6g

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