Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

20 mins
1 day


Ingredient Checklist


Instructions Checklist
  • Line a 1-quart bowl with plastic wrap. Freeze 30 minutes.

  • 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.

  • 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.

  • 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.

  • Unmold bombe onto a serving platter, loosening with a thin spatula, if necessary. Remove and discard plastic wrap.

  • 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 Facts

193 calories; protein 2.2g; carbohydrates 29.3g; dietary fiber 1.3g; sugars 16.2g; fat 8.4g; saturated fat 5.7g; cholesterol 14.1mg; vitamin a iu 311IU; folate 0.1mcg; calcium 75.1mg; iron 0.9mg; magnesium 1mg; potassium 30.5mg; sodium 108.2mg.