Chocolate syrup and chopped mint Andes candies, optional
Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm.
Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top. Cover and freeze overnight.
Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies.