Yield: 8 servings Active Prep time: 25 minutes Inactive time: 6+ hours (freezing/cooling) Cook time: 1-3 minutes (browning) + brownie baking time (~20-30 min)
Description: A stunning dessert featuring layers of classic Neapolitan ice creams molded into a dome shape, set on a rich brownie base, and enveloped in a cloud of toasted meringue.
Ingredients:
For the Ice Cream Dome:
- 1 cup Chocolate Ice Cream, slightly softened
- 3.5 cups Strawberry Ice Cream, slightly softened
- 3.5 cups Vanilla Ice Cream, slightly softened
For the Brownie Base:
- 1 box Brownie Mix (standard size, ~18 oz type), plus ingredients called for on the package (eggs, oil, water)
- 2 oz Semi-sweet Chocolate, chopped or chips (Optional, for base layer)
For the Toasted Meringue:
- 5 Large Egg Whites, at room temperature
- ⅛ teaspoon Cream of Tartar
- ⅔ cup Granulated Sugar
- ½ teaspoon Pure Vanilla Extract
Equipment:
- 2-Quart round-bottomed mixing bowl (metal or glass)
- Plastic wrap
- Cooking spray
- Round cake pan (approx. 8-inch, or smaller 6-7 inch)
- Parchment paper
- Electric mixer (stand mixer highly recommended for meringue)
- Offset spatula or large spoon
- Baking sheet
- Kitchen torch or oven broiler
Instructions:
- Prepare Ice Cream Mold: Lightly spray the inside of the 2-quart bowl with cooking spray. Line the bowl smoothly with plastic wrap, ensuring there’s enough overhang around the edges to help with removal later.
- Layer Ice Creams: Ensure ice creams are just soft enough to spread but not melted. Spread the 1 cup of chocolate ice cream evenly in the bottom (the narrowest part) of the lined bowl. Follow with the 3.5 cups of strawberry ice cream, spreading evenly over the chocolate layer. Finally, add the 3.5 cups of vanilla ice cream, spreading to fill the bowl completely and creating a flat top surface.
- Freeze Ice Cream Dome: Cover the surface of the vanilla ice cream loosely with plastic wrap. Freeze the bowl for at least 6 hours, or preferably overnight, until the ice cream is very firm.
- Bake Brownie Base: Preheat oven according to brownie package directions. Grease your chosen round cake pan (an 8-inch pan is standard for mixes, but a 6 or 7-inch pan might create a base closer in size to your final dome). Line the bottom with parchment paper and grease the parchment. Prepare the brownie batter as directed on the box. Pour into the prepared pan (if using a smaller pan, the brownie will be thicker and may need slightly longer baking time). Bake until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached.
- Cool and Trim Brownie: Let the brownie cool completely in the pan on a wire rack. Once cool, carefully invert the brownie onto the rack and remove the parchment paper. If using an 8-inch pan, you’ll likely need to trim the brownie: Place the ice cream bowl upside down on the brownie and trace around it, or simply cut a circle slightly larger than the opening of your 2-quart bowl (approx. 6-7 inches diameter). Reserve the trimmed brownie base.
- Melt Optional Chocolate: If using, melt the 2 oz of semi-sweet chocolate gently in the microwave or a double boiler. Spread this thin layer evenly over the top surface of the cooled (and trimmed) brownie base. Let it set briefly.
- Assemble Base and Dome: Remove the ice cream bowl from the freezer. Peel back the top layer of plastic wrap. Place the brownie base (chocolate layer facing down, if used) onto the flat ice cream surface. Wrap the entire bowl, including the brownie base, securely with more plastic wrap. Return to the freezer for at least 30-60 minutes to ensure the brownie is well-chilled and adhered.
- Prepare Meringue: Just before serving, make the meringue. Ensure your large mixer bowl and whisk attachment are scrupulously clean and free of any grease. Place the room temperature egg whites and cream of tartar in the bowl. Beat with an electric mixer on medium-high speed until foamy. Increase speed to high and begin adding the ⅔ cup of granulated sugar very gradually, about 1 tablespoon at a time, allowing it to incorporate between additions. Continue beating on high speed for 8-12 minutes, until the meringue is extremely stiff, very glossy, and holds sharp, unwavering peaks when the whisk is lifted. The sugar should be completely dissolved (rub a little meringue between your fingers; it shouldn’t feel gritty). Beat in the ½ teaspoon of vanilla extract during the last minute.
- Unmold and Frost: Remove the ice cream dome/brownie assembly from the freezer. Place a serving plate or baking sheet upside down over the brownie base. Quickly and carefully invert the bowl and plate together. Lift off the bowl and peel away the plastic wrap. Working quickly, use an offset spatula or the back of a large spoon to cover the entire ice cream dome and sides completely with the prepared meringue, sealing it right down to the plate/baking sheet. Make decorative swirls and peaks as desired.
- Brown the Meringue:
- Broiler Method: Position an oven rack so the top of the meringue bombe will be several inches below the broiler element. Set the broiler to high. Place the bombe (on its oven-safe plate or baking sheet) under the broiler. Watch constantly as meringue browns very quickly. Broil for 1-3 minutes, rotating the bombe as needed for even browning, until the peaks are a beautiful golden brown.
- Torch Method: Use a kitchen torch, holding it several inches away from the meringue surface. Move the flame continuously over the meringue until it is evenly toasted to your liking.
- Serve Immediately: Slice the Neapolitan Ice Cream Bombe into wedges using a large knife dipped in hot water and wiped dry between cuts. Serve immediately.
Estimated Nutritional Information (per 1 serving, based on 8 servings total):
- Calories: ~600 kcal
- Protein: ~9 g
- Fat: ~28 g
- Saturated Fat: ~14 g (estimate)
- Carbohydrates: ~85 g
- Fiber: ~2 g
- Sugar: ~65 g (estimate)
- Sodium: ~200 mg (estimate)
(Disclaimer: Nutritional information is an estimate based on standard ingredient data (including typical prepared brownie mix values and average ice cream data) and may vary significantly based on specific brands chosen, final brownie size/trimming, optional ingredients used, and exact serving portions. The original recipe’s calorie count of 300 kcal was likely inaccurate.)
