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Strawberry Brownie Bombe

Total Time

Prep: 30 min. + freezing Bake: 30 min. + cooling


16 servings

Meet the Cook: A friend and I dreamed up this recipe. We use it to entertain and for special family dinners. For an extra touch, you can dip the strawberries in chocolate. -Joanne Watts, Kitchener, Ontario


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 cup chopped walnuts
  • 1/2 cup strawberry preserves
  • 1 quart strawberry ice cream, softened
  • 2 cups heavy whipping cream
  • 3 drops red food coloring, optional
  • 1/4 cup confectioners' sugar
  • Fresh strawberries and mint, optional


  1. Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans.
  2. Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm.
  3. Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer.
  4. In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe.
  5. Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.
<B>Editor's Note:</B> Unfrosted bombe may be frozen for up to 3 days.

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