My bombe won't come out of the bowl! What should I do?

Don't panic! This is what the hot cloth is for. Simply run a clean kitchen towel under very hot water, wring it out, and drape it over the outside of the inverted metal or glass bowl for 30-60 seconds. This will warm the bowl just enough to release the frozen bombe onto the plate.

The coconut isn't sticking to the outside. How can I fix this?

This can happen if the outside of the ice cream is too frozen and dry. Let the unmolded bombe sit at room temperature for just 1 to 2 minutes. The surface will become just slightly tacky, which is the perfect texture for the toasted coconut to adhere to.

Can I make this Coffee-Coconut Ice Cream Bombe with other ice cream flavors?

Absolutely! This recipe is a template. As long as you follow the technique of creating a shell and a core, you can use any of your favorite ice cream or sorbet combinations.

Coffee-Coconut Ice Cream Bombe: The #1 Ultimate Elegant Recipe

Elegant Coffee-Coconut Ice Cream Bombe: The Ultimate Make-Ahead Dessert

An easy, semi-homemade recipe for a sweet and salty frozen treat. The method involves simply softening a pint of store-bought ice cream, such as vanilla, ginger, or cinnamon, and mixing in chopped chocolate-covered pretzels. The mixture is then refrozen until firm and served with more pretzels on top for extra crunch.

Author: Evelyn
Prep Time: 17 minutes (includes softening time)
Cook Time: 0 minutes
Total Time: 1 hour 47 minutes (includes freezing time)
Yield: 4 servings 1x
Category: Dessert
Method: Mixing, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 pint vanilla, ginger or cinnamon ice cream
1/2 cup chopped chocolate-covered pretzels
More chocolate-covered pretzels, for topping

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Instructions

Allow 1 pint of ice cream to soften at room temperature for about 15 minutes.
Transfer the softened ice cream to a large bowl.
Use a spoon to mash in 1/2 cup of chopped chocolate-covered pretzels until evenly distributed.
Cover the bowl and return the ice cream mixture to the freezer.
Freeze until firm, typically 1 to 2 hours.
Serve topped with more chopped chocolate-covered pretzels.

Notes

This recipe works well with vanilla, ginger, or cinnamon ice cream.
Soften the ice cream just enough to be mixable, but not melted, for the best results when refreezing.

Nutrition

Serving Size: 1/2 cup
Calories: 280-340
Sugar: 25-30 g
Sodium: 200-280 mg
Fat: 15-20 g
Saturated Fat: 9-12 g
Carbohydrates: 30-38 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 45-60 mg

Find it online: https://cookupjoy.com/coffee-coconut-ice-cream-bombe/