Ice Cream Bombe

Ginger and Cherry Ice Cream Bombe

What could be simpler than an ice cream bombe? Basically molded ice cream, toppings already mixed inside and molded to make a beautiful first impression on your Christmas table. Another bonus, make this a day or two before, and buy yourself some time for cooking the main meals – winning! Perfect for hot summer South African Christmas.


Cooking Methods

  • Freezing

Prep Time

20 minutes

Cooking Time

6 hours


  • 2 litres Vanilla ice cream
  • 1x 200g packet ginger nut biscuits
  • 300g cherries, pitted and halved
  • 3x packets Nestlé KitKat Santas
  • 3x Christmas tree-shaped candies
  • 6x fresh rosemary sprigs, for garnish a handful of fresh cherries for garnish 50g desiccated coconut for dusting


  1. Line a large glass bowl with cling wrap, and set it aside.
  2. Place the ice cream into a large mixing bowl and crush the Gingernut biscuits, add the crushed biscuits and cherries to the mixture and mix well.
  3. Pour the mixture into the lined glass bowl and freeze for at least 6 hours, preferably overnight.
  4. Unmold the ice cream cake onto a cake stand, decorate with Santa KitKats.
  5. Top with candies, fresh rosemary to resemble trees and scatter over some fresh cherries. Lastly, add the glass over the candy tree to create a snowglobe effect and sprinkle over desiccated coconut.