Simple Ice Bomb

Ingredients

• 400 g vanilla ice cream (ready-made)
• 400 g chocolate ice cream (ready‑made)
• 200 g whipped cream ice cream (ready‑made)
• 150 g whipping cream
• 100 g milk couverture chocolate
• 500 g yogurt (1.5 % fat)
• 1 can apricots (450 g drained weight)
• 1 can mandarins (300 g drained weight)

Instructions

1. 1.

   Let the vanilla ice cream soften until it can be spread easily. Spread a uniform layer of all the vanilla ice cream in the ice bomb mold, freeze for at least 1 hour. Then spread the softened chocolate ice cream evenly over the vanilla layer and return to the freezer for another hour. Fill the center with the spreadable whipped‑cream ice cream.

2. 2.

   Cover and keep frozen for 1–2 hours until serving. Briefly place in warm water before breaking apart. Whip the cream and spread it on top of the ice bomb. Melt the milk couverture chocolate in a double boiler. Cut a tiny corner from a small freezer bag, fill with the melted chocolate, twist the bag tight so that chocolate streams out in a thin stream to garnish the ice bomb.

3. 3.

   Cut the apricots into small pieces and mix them into the yogurt; blend everything finely with an immersion blender.

4. 4.

   Divide the ice bomb into six pieces. Arrange each piece on a dessert plate with 2–3 Tbsp of the apricot sauce and mandarins. Dust lightly with powdered sugar before serving.