Ingredients

• 1 can of Oregon Fruit Dark Sweet Cherries
• 1 1.5 quart container of Vanilla Ice Cream
• 1 1.5 quart container of Chocolate Ice Cream
• ½ cup of chopped Walnuts
• 1 pan of Brownies
• 2 bottles of Magic Shell Ice Cream Topping
• Powdered Sugar for garnish

Instructions

1. Let your vanilla ice cream soften slightly. Add to a mixer with the juice of 1 can of Oregon Fruit dark sweet cherries, reserving the cherries. Mix until smooth. Then gently fold in half of the cherries to the ice cream.
2. Line the bombe mold or a round bowl with plastic wrap. Then spoon in the cherry ice cream mixture. Put seran wrap on the outside of a smaller bowl and press into the ice cream. This will create the outside dome. Freeze for 4 hours. Then, remove the middle bowl from the bombe.
3. Mix together the chocolate ice cream with the walnuts. Again, it helps to let the ice cream to soften and to use a mixer. Pour the chocolate walnut layer on top of the cherry ice cream layer.
4. Line a small bowl or tall shot glass with plastic wrap and press in the middle to create a third gap for the final layer. Freeze for 2 hours. Then remove the shot glass, fill with remaining cherries.
5. Cut your brownie tray to the the edge of the bombe mold and press into the top of the bombe. Pressing hard, to squish the ice cream tight. Cover with plastic wrap and freeze for 12 hours.
6. Prior to serving dip the outside dome container in a bowl of warm water to help loosed the bombe from the mold. Remove the plastic wrap and use a butter knife to smooth out any imperfections.
7. Cover the bombe with magic shell, any remaining cherries, and a sprinkle of powdered sugar. Finally, slice and serve.

Servings

makes 8-10 slices, 1 bombe