It might be too long to wait for Christmas...


  • 900 ml vanilla ice cream
  • 350 ml good quality chocolate ice cream
  • 100 g pink marshmallows (roughly chopped)
  • 75 g dried cranberries
  • 2 tblsp orange juice
  • for the cranberry and cointreau sauce:
  • 75 g brown sugar
  • 2 tblsp cointreau
  • 120 g frozen cranberries
  • 90 ml water
  • pomegranate seeds for decoration


  • For the Cranberry and Cointreau Sauce:
  • Heat the sugar and water in a heavy saucepan until the sugar has dissolved and simmer for 7-8 minutes, to form a syrup. Add the cointreau and cranberries and boil until the cranberries 'pop' but still hold their shape.
  • For the Bombe:
  • Soften the vanilla ice cream by removing from the freezer about 15 minutes before needed.
  • Oil a 1.5 litre pudding bowl and line with plastic wrap.
  • Place the dried cranberries in a saucepan with the orange juice and simmer for 5 minutes.
  • Allow to cool.
  • Beat the vanilla ice cream lightly with a wooden spoon, add the marshmallows and cranberries and some of the cranberry cooking liqueur to form a marble effect or 'ripple'.
  • Spoon the mixture into the pudding bowl, allowing sufficient space to place a small bowl in the centre. Cover with plastic wrap and freeze overnight.
  • The next day, pour warm water into the small bowl. Gently lift the bowl out.
  • Fill the cavity with the soft chocolate ice cream.
  • Cover with a plastic wrap and freeze for at least 6 hours.
  • Allow 10 minutes for the ice cream to soften before serving.
  • To serve, unmould the ice cream onto a serving plate and remove the plastic wrap.
  • Gently pour over the sauce, leaving a few cranberries for the top or decorate with pomegranate seeds. Serve immediately.

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