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Brownie Ice Cream Bombes Recipe
Ben Carraoli

Brownie Ice Cream Bombes Recipe

I have to tell you, making these Brownie Ice Cream Bombes was one of the most fun and satisfying desserts I’ve ever tried. From the first bite, I was hooked on the chewy brownie, creamy ice cream, and that gooey Nutella surprise in the center. Honestly, they feel fancy enough for a party but are surprisingly simple to make at home. Every layer is like a little chocolate explosion of happiness.
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Total Time 7 hours 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 batch of brownies baked in a 9x13-inch pan – I used chewy fudge brownies because they hold their shape well and taste amazing.
  • 1 pint vanilla ice cream – Choose full-fat ice cream for the creamiest texture.
  • 6 tablespoons Nutella – I chilled it in the freezer for 20–30 minutes to make scooping easier.
  • 2 cups semi-sweet chocolate chips – Melts smoothly for a perfect coating.
  • ½ cup coconut oil – Helps the chocolate harden into a glossy shell.
  • ½ cup Heath toffee bits – Adds a crunchy sweet surprise on the outside.

Method
 

  1. Line six cupcake wells with plastic wrap. Cut brownie circles using a medium glass or cookie cutter, flatten, and press them into the lined wells. This forms a sturdy bowl that will hold the ice cream perfectly.
  2. Scoop ice cream into each brownie bowl, creating a small divot in the center. Fill the divot with about a tablespoon of Nutella, then cover lightly with ice cream. Freeze for at least 30 minutes to set.
  3. Cut six more brownie circles using a smaller glass and gently press them on top of each ice cream bombe, covering the ice cream completely. Wrap tightly with plastic wrap, leaving them in the pan, and freeze for at least 6 hours.
  4. In a microwave-safe bowl, melt chocolate chips with coconut oil until smooth. Allow it to cool slightly, then mix in Heath toffee bits for a crunchy coating.
  5. Insert a skewer into each bombe and dip into the magic shell, letting excess chocolate drip off. Place on wax paper to harden. Repeat with all bombes. Serve immediately or store in the freezer.

Notes

  • I found chilling Nutella first prevents it from melting too quickly inside the ice cream.
  • Double-dipping the chocolate shell gives a thicker, more luxurious coating.
  • Using a spoon to smooth the brownie tops ensures no ice cream peeks out.
  • I recommend keeping the bombes frozen until serving; they hold their shape beautifully.