Pumpkin Ice Cream Bombe Recipe | Yummly

Pumpkin Ice Cream Bombe



  • 10 3/4 ounces pound cake (frozen prepared, or angel food cake, thawed)
  • 1 1/2 quarts ice cream (slightly softened)
  • 3/4 cup hot fudge topping (room temperature)
  • 8 ounces whipped topping (frozen, thawed)
  • 7 1/2 ounces marshmallow creme
  • 4 candy bar
  • 1 ice cream cones (wafer)
  • 1 cup frosting
  • 1 piece fruit (green, leather)
  • orange food coloring (paste food coloring)
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    1. Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside. Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
    2. Scoop 1/2 of the Breyers® Ice Cream into bowl, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in remaining Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
    3. Spoon whipped topping into large bowl. Add marshmallow creme and whisk until smooth. Stir in food color to desired color. Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Spread orange cream mixture over bombe.
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