It may be only days away but it might be too long to wait for Christmas to make this yummy looking number...


  • 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:

  1. Heat the sugar and water in a heavy saucepan until the sugar has dissolved and simmer for 7-8 minutes, to form a syrup.
  2. Add the cointreau and cranberries and boil until the cranberries 'pop' but still hold their shape.

For the Bombe:

  1. Soften the vanilla ice cream by removing from the freezer about 15 minutes before needed.
  2. Oil a 1.5 litre pudding bowl and line with plastic wrap.
  3. Place the dried cranberries in a saucepan with the orange juice and simmer for 5 minutes.
  4. Allow to cool.
  5. 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'.
  6. 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.
  7. The next day, pour warm water into the small bowl. Gently lift the bowl out.
  8. Fill the cavity with the soft chocolate ice cream.
  9. Cover with a plastic wrap and freeze for at least 6 hours.
  10. Allow 10 minutes for the ice cream to soften before serving.
  11. 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.