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

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Recipe Summary

active:
20 mins
total:
1 day
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 4% DV; carbohydrates 29.3g 10% DV; dietary fiber 1.3g 5% DV; sugars 16.2g; fat 8.4g 13% DV; saturated fat 5.7g 29% DV; cholesterol 14.1mg 5% DV; vitamin a iu 311IU 6% DV; vitamin c 0mg; folate 0.1mcg; calcium 75.1mg 8% DV; iron 0.9mg 5% DV; magnesium 1mg; potassium 30.5mg 1% DV; sodium 108.2mg 4% DV.
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