Frozen Espresso Peppermint Bombe

Frozen Espresso Peppermint Bombe

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From: Diabetic Living Magazine

This ice cream dessert is easy to make ahead of time. Serve it at a party or at the end of a special dinner.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups light chocolate ice cream, softened
  • ½ teaspoon peppermint extract
  • ¾ cup finely crushed chocolate graham crackers (10 squares)
  • 2 tablespoons butter, melted
  • 1½ teaspoons instant espresso coffee powder
  • 2 teaspoons water
  • 1 (8 ounce) container frozen light whipped dessert topping
  • 4 small peppermint or sugar-free peppermint hard candies, crushed
  • Coarsely ground coffee beans (optional)


  • Prep

  • Ready In

  1. Line a 1-quart bowl with plastic wrap. Freeze 30 minutes.
  2. For filling, in a bowl stir together softened ice cream and peppermint extract just until combined. Spoon into prepared bowl, packing firmly. Cover and freeze 4 hours or until firm.
  3. In bowl, stir together graham cracker crumbs and melted butter until evenly coated. Sprinkle over ice cream; press to pack very firmly. Cover and freeze 24 hours or until firm.
  4. In a bowl, dissolve espresso powder in water. Gently fold espresso into whipped topping until just combined (be careful not to over mix; there may be some streaks left). Cover and chill until ready to serve.
  5. Unmold bombe onto a serving platter, loosening with a thin spatula, if necessary. Remove and discard plastic wrap.
  6. Spoon espresso mixture into a pastry bag fitted with a star tip. Quickly pipe espresso mixture over the bombe to enclose. Sprinkle with crushed peppermints and, if desired, ground coffee beans. Return to freezer at least 1 hour before serving.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 193 calories; 8 g fat(6 g sat); 1 g fiber; 29 g carbohydrates; 2 g protein; 0 mcg folate; 14 mg cholesterol; 16 g sugars; 311 IU vitamin A; 0 mg vitamin C; 75 mg calcium; 1 mg iron; 108 mg sodium; 31 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, ½ other carbohydrate

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