Ever Craved a Dessert That’s a Showstopping Ice Cream Cake with a Cookie Twist?
Imagine slicing into a giant chocolate chip cookie bowl, revealing layers of creamy vanilla ice cream, chunks of your favorite chocolate candy bars, and a towering stack of peanut butter cups, all topped with whipped cream and sprinkles. Sounds like a dessert dream come true, right? That’s exactly what the Chocolate Chip Cookie Bombe delivers! This intermediate-level recipe serves 12 and combines the chewy goodness of a chocolate chip cookie with the cool decadence of an ice cream cake. Perfect for birthdays, summer parties, or any occasion that calls for a wow-worthy treat, this bombe is as fun to make as it is to eat. In this blog post, we’ll guide you through every step to create this epic dessert, with tips to ensure success. Ready to build a dessert masterpiece? Let’s get baking and freezing!
Overview: Why This Bombe Shines
The Chocolate Chip Cookie Bombe is a next-level ice cream cake featuring a crisp, edible chocolate chip cookie bowl filled with layers of vanilla ice cream, chopped chocolate candy bars, and a central peanut butter cup tower, finished with whipped cream and sprinkles. It serves 12, requires some planning due to cooling and freezing times, and delivers a stunning presentation with a mix of textures—crisp cookie, creamy ice cream, and crunchy candy. Ideal for special occasions, it’s a dessert that’s sure to impress kids and adults alike.
- Time Requirement: 45 minutes active prep, 50-55 minutes baking, 2 hours cooling, 6+ hours freezing. Total: ~10 hours (mostly hands-off).
- Difficulty Level: Intermediate. Requires careful cookie bowl shaping and ice cream layering, but clear steps make it achievable.
- Why It’s Special: Serves 12, combines cookie and ice cream cake, and offers a dramatic presentation with a peanut butter cup surprise.
- Health Perks: Ice cream provides calcium, but this sugar- and fat-rich dessert is a decadent treat to enjoy sparingly.
Grab your heat-safe bowls, and let’s create a dessert that’s pure indulgence!
Essential Ingredients
This bombe uses classic baking ingredients with fun additions for a decadent result. Here’s what you need and why each matters:
Cookie Bowl
- Unsalted Butter (1 1/2 sticks or 12 tbsp, room temperature, plus more for greasing): Forms the rich cookie base.
- Why it matters: Ensures a tender, chewy cookie bowl that holds its shape.
- Substitution: Use vegan butter for dairy-free; avoid margarine for best texture.
- All-Purpose Flour (2 1/4 cups, plus more for dusting): Provides structure.
- Why it matters: Creates a sturdy yet tender cookie bowl.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free.
- Baking Soda (1 tsp): Helps the cookie rise and spread.
- Why it matters: Ensures a balanced texture, not too dense or crumbly.
- Fine Salt (1 tsp): Balances sweetness.
- Why it matters: Enhances chocolate and cookie flavors.
- Light Brown Sugar (3/4 cup, packed): Adds moisture and caramel flavor.
- Why it matters: Contributes to the chewy texture and depth.
- Substitution: Use dark brown sugar for a stronger molasses flavor.
- Granulated Sugar (2/3 cup): Sweetens and adds crispness.
- Why it matters: Helps the cookie bowl crisp up during baking.
- Substitution: Use a 1:1 sugar substitute like Swerve.
- Large Eggs (2): Bind and add structure.
- Why it matters: Help the dough hold its shape and stay tender.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan, but texture may vary.
- Pure Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Complements chocolate and peanut butter.
- Substitution: Use almond extract for a twist.
- Semisweet Mini Chocolate Chips (6 oz): Add chocolatey bursts.
- Why it matters: Distribute evenly for consistent flavor in the cookie bowl.
- Substitution: Use regular semisweet chips or dark chocolate chips.
Filling and Topping
- Hardening Chocolate Ice Cream Topping (2 oz, e.g., Magic Shell): Coats the cookie bowl interior.
- Why it matters: Creates a chocolatey barrier to keep the cookie crisp.
- Substitution: Melt 2 oz chocolate with 1 tsp coconut oil for a homemade version.
- Peanut Butter-Filled Chocolate Cups (5, e.g., Reese’s Peanut Butter Cups): Form the central tower.
- Why it matters: Add a creamy, nutty surprise in the center.
- Substitution: Use almond butter cups or chocolate bars for peanut-free.
- Vanilla Ice Cream (8 cups or 4 pints, softened): The creamy filling.
- Why it matters: Provides the classic ice cream cake texture.
- Substitution: Use dairy-free ice cream or another flavor like chocolate or cookie dough.
- Chopped Chocolate Candy Bars (2 cups, e.g., Kit Kat, Twix, Snickers): Add crunch and flavor.
- Why it matters: Create texture contrast and bursts of candy goodness.
- Substitution: Use any favorite candy bars or chopped cookies.
- Whipped Cream (for decorating): Adds a creamy finish.
- Why it matters: Enhances presentation and balances richness.
- Substitution: Use whipped coconut cream for dairy-free.
- Sprinkles (for decorating): Add color and fun.
- Why it matters: Make the bombe festive and eye-catching.
- Substitution: Use crushed nuts or edible glitter.
Pro Tip: Use room-temperature butter and eggs for a smooth cookie dough. Soften ice cream until spreadable but not melted (about 15-20 minutes at room temperature).
Step-by-Step Instructions
Making the Chocolate Chip Cookie Bombe involves baking a cookie bowl, layering ice cream, and freezing for a stunning result. Follow these steps for success:
- Preheat and Prep Bowls:
- Preheat the oven to 350°F (175°C) with a rack in the bottom half.
- Butter and flour the inside of a 4-quart heat-safe bowl. Cut two 16-by-6-inch pieces of parchment, press one against the bottom and up the sides, then press the second piece to form an “X” shape.
- Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
- Tip: Ensure parchment sticks to the bowl to shape the cookie evenly.
- Make the Cookie Dough:
- In a large bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp fine salt.
- In another large bowl, beat 1 1/2 sticks (12 tbsp) room-temperature butter, 3/4 cup packed light brown sugar, and 2/3 cup granulated sugar with an electric mixer on medium-high until light and fluffy, about 4 minutes.
- Add 2 large eggs one at a time, beating after each, then beat in 1 tsp vanilla extract.
- On low speed, add the flour mixture until just incorporated. Stir in 6 oz mini chocolate chips.
- Tip: Don’t overmix the flour to keep the cookie tender.
- Shape and Bake the Cookie Bowl:
- Place the dough in the prepared 4-quart bowl. With generously floured hands, press it evenly up the sides and across the bottom, re-flouring hands as needed.
- Place the 2.5-quart bowl (buttered side down) inside the larger bowl to shape the dough.
- Bake for 50-55 minutes until deep golden brown. Cool completely in the bowl, about 2 hours, then remove the inner bowl and parchment.
- Tip: If dough sticks, gently loosen with a knife after cooling slightly.
- Add Chocolate Coating:
- Brush 2 oz hardening chocolate ice cream topping (e.g., Magic Shell) evenly over the inside of the cooled cookie bowl.
- Freeze for 15 minutes to harden.
- Tip: Work quickly to spread the topping before it sets.
- Assemble the Bombe:
- Stack 5 peanut butter-filled chocolate cups in a tower in the center of the cookie bowl.
- Spread 4 cups (2 pints) softened vanilla ice cream around the tower, smoothing with a spatula.
- Layer with 1 1/2 cups chopped chocolate candy bars, then spread the remaining 4 cups ice cream on top.
- Sprinkle with the remaining 1/2 cup chopped candy bars and cover with plastic wrap.
- Freeze for 6 hours or overnight until solid.
- Tip: Work in a cool area to prevent ice cream from melting; smooth layers for a clean cut.
- Serve:
- Remove from the freezer 15 minutes before serving to soften slightly.
- Flip the bombe onto a serving platter, lift off the bowl, and peel away parchment.
- Decorate the base and top with whipped cream and sprinkles.
- Slice with a hot, sharp knife (dip in hot water and wipe clean between cuts) as you would a cheesecake. Serve immediately.
- Health Benefit: Ice cream provides calcium, but this rich dessert is a decadent treat to enjoy sparingly!
Assembly: Building Your Bombe
This bombe is all about creating a crisp cookie bowl filled with creamy, crunchy layers. Here’s how to make it perfect:
- Shape the Cookie Bowl:
- Press dough evenly with floured hands to ensure a uniform thickness for baking.
- Tip: Use the smaller bowl to maintain shape; check for even browning.
- Layer with Care:
- Apply the chocolate topping evenly to keep the cookie crisp, and layer ice cream and candy smoothly for clean slices.
- Presentation Tip: Press candy bars lightly into ice cream for even distribution.
- Freeze Properly:
- Freeze long enough to set the ice cream but soften slightly before serving for easier slicing.
- Tip: Cover tightly with plastic wrap to prevent freezer burn.
- Decorate with Flair:
- Pipe whipped cream in swirls or dollops and scatter sprinkles for a festive look.
- Presentation Tip: Add extra candy bar pieces around the base for a playful touch.
Serving Suggestion: Serve on a chilled platter with extra whipped cream and candy on the side. Pair with coffee, hot cocoa, or a dessert wine for a celebratory vibe!
Storage and Make-Ahead Tips
Chocolate Chip Cookie Bombe is perfect for prepping ahead:
- Storing Leftovers:
- Store slices in an airtight container or wrapped tightly in the freezer for up to 1 month.
- Thaw slices in the fridge for 30 minutes before serving.
- Tip: Avoid storing with whipped cream or sprinkles, as they don’t freeze well.
- Freezing:
- Freeze the assembled bombe (without whipped cream or sprinkles) for up to 2 months, wrapped tightly in plastic wrap and foil.
- Thaw in the fridge for 4-6 hours, then decorate before serving.
- Tip: Freeze in a rigid container to protect the shape.
- Make-Ahead:
- Bake the cookie bowl up to 2 days ahead; store at room temperature, wrapped.
- Assemble the bombe up to 1 week ahead and freeze; add whipped cream and sprinkles just before serving.
- Tip: Chop candy bars and soften ice cream in advance to streamline assembly.
Recipe Variations
Want to mix things up? Try these fun twists on Chocolate Chip Cookie Bombe:
- S’mores Bombe: Use graham cracker crumbs in the cookie dough and layer with marshmallow fluff and chocolate ice cream.
- Peanut-Free: Swap peanut butter cups for caramel-filled chocolates or plain chocolate bars.
- Cookies and Cream: Use cookies and cream ice cream and crushed Oreos instead of candy bars.
- Vegan/Dairy-Free: Use vegan butter, flax eggs, dairy-free ice cream, and vegan chocolate topping and candies.
- Mint Chocolate: Use mint chip ice cream and mint chocolate candies for a refreshing twist.
Quick Prep Tip: Pre-chop candy bars and measure ingredients to speed up assembly.
Conclusion
Your Chocolate Chip Cookie Bombe is ready to wow your guests with its crisp cookie bowl, creamy ice cream layers, and epic peanut butter cup tower! Perfect for birthdays, summer parties, or any celebration, this dessert combines the best of cookies and ice cream cake in one stunning package. Whether you stick with the classic recipe or try a variation, you’re in for a treat that’s as fun to make as it is to slice into. Grab your bowls, bake some cookie magic, and enjoy every decadent bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking and freezing!
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Chocolate Chip Cookie Bombe
Description
Imagine slicing into a giant chocolate chip cookie bowl, revealing layers of creamy vanilla ice cream, chunks of your favorite chocolate candy bars, and a towering stack of peanut butter cups, all topped with whipped cream and sprinkles. Sounds like a dessert dream come true, right? That’s exactly what the Chocolate Chip Cookie Bombe delivers! This intermediate-level recipe serves 12 and combines the chewy goodness of a chocolate chip cookie with the cool decadence of an ice cream cake
Ingredients
This bombe uses classic baking ingredients with fun additions for a decadent result. Here’s what you need and why each matters:
Cookie Bowl
- Unsalted Butter (1 1/2 sticks or 12 tbsp, room temperature, plus more for greasing): Forms the rich cookie base.
- Why it matters: Ensures a tender, chewy cookie bowl that holds its shape.
- Substitution: Use vegan butter for dairy-free; avoid margarine for best texture.
- All-Purpose Flour (2 1/4 cups, plus more for dusting): Provides structure.
- Why it matters: Creates a sturdy yet tender cookie bowl.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free.
- Baking Soda (1 tsp): Helps the cookie rise and spread.
- Why it matters: Ensures a balanced texture, not too dense or crumbly.
- Fine Salt (1 tsp): Balances sweetness.
- Why it matters: Enhances chocolate and cookie flavors.
- Light Brown Sugar (3/4 cup, packed): Adds moisture and caramel flavor.
- Why it matters: Contributes to the chewy texture and depth.
- Substitution: Use dark brown sugar for a stronger molasses flavor.
- Granulated Sugar (2/3 cup): Sweetens and adds crispness.
- Why it matters: Helps the cookie bowl crisp up during baking.
- Substitution: Use a 1:1 sugar substitute like Swerve.
- Large Eggs (2): Bind and add structure.
- Why it matters: Help the dough hold its shape and stay tender.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan, but texture may vary.
- Pure Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Complements chocolate and peanut butter.
- Substitution: Use almond extract for a twist.
- Semisweet Mini Chocolate Chips (6 oz): Add chocolatey bursts.
- Why it matters: Distribute evenly for consistent flavor in the cookie bowl.
- Substitution: Use regular semisweet chips or dark chocolate chips.
Filling and Topping
- Hardening Chocolate Ice Cream Topping (2 oz, e.g., Magic Shell): Coats the cookie bowl interior.
- Why it matters: Creates a chocolatey barrier to keep the cookie crisp.
- Substitution: Melt 2 oz chocolate with 1 tsp coconut oil for a homemade version.
- Peanut Butter-Filled Chocolate Cups (5, e.g., Reese’s Peanut Butter Cups): Form the central tower.
- Why it matters: Add a creamy, nutty surprise in the center.
- Substitution: Use almond butter cups or chocolate bars for peanut-free.
- Vanilla Ice Cream (8 cups or 4 pints, softened): The creamy filling.
- Why it matters: Provides the classic ice cream cake texture.
- Substitution: Use dairy-free ice cream or another flavor like chocolate or cookie dough.
- Chopped Chocolate Candy Bars (2 cups, e.g., Kit Kat, Twix, Snickers): Add crunch and flavor.
- Why it matters: Create texture contrast and bursts of candy goodness.
- Substitution: Use any favorite candy bars or chopped cookies.
- Whipped Cream (for decorating): Adds a creamy finish.
- Why it matters: Enhances presentation and balances richness.
- Substitution: Use whipped coconut cream for dairy-free.
- Sprinkles (for decorating): Add color and fun.
- Why it matters: Make the bombe festive and eye-catching.
- Substitution: Use crushed nuts or edible glitter.
Pro Tip: Use room-temperature butter and eggs for a smooth cookie dough. Soften ice cream until spreadable but not melted (about 15-20 minutes at room temperature).
Instructions
- Preheat and Prep Bowls:
- Preheat the oven to 350°F (175°C) with a rack in the bottom half.
- Butter and flour the inside of a 4-quart heat-safe bowl. Cut two 16-by-6-inch pieces of parchment, press one against the bottom and up the sides, then press the second piece to form an “X” shape.
- Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
- Tip: Ensure parchment sticks to the bowl to shape the cookie evenly.
- Make the Cookie Dough:
- In a large bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp fine salt.
- In another large bowl, beat 1 1/2 sticks (12 tbsp) room-temperature butter, 3/4 cup packed light brown sugar, and 2/3 cup granulated sugar with an electric mixer on medium-high until light and fluffy, about 4 minutes.
- Add 2 large eggs one at a time, beating after each, then beat in 1 tsp vanilla extract.
- On low speed, add the flour mixture until just incorporated. Stir in 6 oz mini chocolate chips.
- Tip: Don’t overmix the flour to keep the cookie tender.
- Shape and Bake the Cookie Bowl:
- Place the dough in the prepared 4-quart bowl. With generously floured hands, press it evenly up the sides and across the bottom, re-flouring hands as needed.
- Place the 2.5-quart bowl (buttered side down) inside the larger bowl to shape the dough.
- Bake for 50-55 minutes until deep golden brown. Cool completely in the bowl, about 2 hours, then remove the inner bowl and parchment.
- Tip: If dough sticks, gently loosen with a knife after cooling slightly.
- Add Chocolate Coating:
- Brush 2 oz hardening chocolate ice cream topping (e.g., Magic Shell) evenly over the inside of the cooled cookie bowl.
- Freeze for 15 minutes to harden.
- Tip: Work quickly to spread the topping before it sets.
- Assemble the Bombe:
- Stack 5 peanut butter-filled chocolate cups in a tower in the center of the cookie bowl.
- Spread 4 cups (2 pints) softened vanilla ice cream around the tower, smoothing with a spatula.
- Layer with 1 1/2 cups chopped chocolate candy bars, then spread the remaining 4 cups ice cream on top.
- Sprinkle with the remaining 1/2 cup chopped candy bars and cover with plastic wrap.
- Freeze for 6 hours or overnight until solid.
- Tip: Work in a cool area to prevent ice cream from melting; smooth layers for a clean cut.
- Serve:
- Remove from the freezer 15 minutes before serving to soften slightly.
- Flip the bombe onto a serving platter, lift off the bowl, and peel away parchment.
- Decorate the base and top with whipped cream and sprinkles.
- Slice with a hot, sharp knife (dip in hot water and wipe clean between cuts) as you would a cheesecake. Serve immediately.
- Health Benefit: Ice cream provides calcium, but this rich dessert is a decadent treat to enjoy sparingly!
FAQs
1. Can I use a different bowl size?
A 4-quart bowl is ideal for the cookie; a 2.5-quart bowl shapes it. Smaller bowls may work but adjust dough and filling amounts; baking time may vary.
2. Is this dessert healthy?
Ice cream provides calcium, but the sugar, butter, and candy make it a rich treat. Enjoy sparingly or use lower-sugar ice cream and candies.
3. How do I prevent the cookie bowl from sticking?
Butter and flour the bowl thoroughly, use parchment, and let cool completely before removing.
4. Can I make this vegan?
Yes! Use vegan butter, flax eggs, dairy-free ice cream, and vegan chocolate topping and candies.
5. How long does the bombe last?
Up to 1 month frozen (without whipped cream/sprinkles). Store tightly wrapped to prevent freezer burn.
6. Can I use homemade ice cream?
Yes! Ensure it’s softened but not liquid when layering; homemade ice cream may need less softening time.