Frozen Espresso-Peppermint Bombe

Frozen Espresso-Peppermint Bombe

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  • Makes: 10 servings
  • Prep 20 mins
  • Freeze 28 hrs
  • Serving Size: 1 slice each
  • Carb Grams Per Serving: 29


  • 4 cups light chocolate ice cream, softened
  • 1/2 teaspoon peppermint extract
  • 3/4 cup finely crushed chocolate graham crackers (10 squares)
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons instant espresso coffee powder
  • 2 teaspoons water
  • 1 8 - ounce container frozen light whipped dessert topping
  • 4 small peppermint or sugar-free peppermint hard candies, crushed
  • Coarsely ground coffee beans (optional)


  1. Line a 1-quart bowl with plastic wrap. Freeze 30 minutes.
  2. For filling, in a bowl stir together softened ice cream and peppermint extract just until combined. Spoon into prepared bowl, packing firmly. Cover and freeze 4 hours or until firm.
  3. In bowl stir together graham cracker crumbs and melted butter until evenly coated. Sprinkle over ice cream; press to pack very firmly. Cover and freeze 24 hours or until firm.
  4. In a bowl dissolve espresso powder in water. Gently fold espresso into whipped topping until just combined (be careful not to over mix; there may be some streaks left). Cover and chill until ready to serve.
  5. Unmold bombe onto a serving platter, loosening with a thin spatula, if necessary. Remove and discard plastic wrap.
  6. Spoon espresso mixture into a pastry bag fitted with a star tip. Quickly pipe espresso mixture over the bombe to enclose. Sprinkle with crushed peppermints and, if desired, ground coffee beans. Return to freezer at least 1 hour before serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 193 cal., 8 g total fat (6 g sat. fat), 14 mg chol., 108 mg sodium, 29 g carb. (1 g fiber, 16 g sugars), 2 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1.5; Other Carb (d.e): 0.5