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Rocky Road Bombe Alaska

This wildly layered Rocky Road Bombe Alaska is a feast fit for a summers NYE party. It's an ice cream cake with hidden veggies, lots of cherries and so many flavours!
Prep Time1 d
Cook Time30 mins
Total Time1 d
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Rocky Road Bombe Alaska

    • Brownie
    • Cherry Jelly cut into small peices
    • Cherry Jam
    • Vanilla Ice Cream
    • Chocolate Sauce
    • Marshmallow cut into small pieces
    • 1/2 Cup chopped Peanuts or other nuts, or omit for nut free
    • Cherries for decorating

    Brownie

    • 140 grams baked pureed Sweet Potato about 1/2 tightly packed cup
    • 2 Eggs
    • 1/3 Cup Maple Syrup/Rice Malt Syrup
    • 2 teaspoons Vanilla Extract
    • 2 Tablespoons Coconut Flour
    • 1/3 Cup Cocoa
    • 2 teaspoon Baking Powder
    • Dash of Salt

    Vanilla Ice Cream

    • 3 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
    • 3 Cups Coconut Milk
    • 2/3 Cup Maple Syryp or Rice Malt Syrup or Honey add an extra 1-2 Tablespoons if sweeter ice cream wanted)
    • 5 teaspoons of Vanilla Extract more if wanted; do a taste test to be sure
    • Dash Salt
    • 4 Tablespoons Arrowroot Cornflour can be used instead

    Cherry Jam

    • 1/3 Cup Cherries stones removed
    • 1 teaspoon Maple Syrup/Rice Malt Syrup
    • 1 Tablespoon Water

    Cherry Jelly

    • 150 grams Cherries stones removed
    • 1/2 Cup Boiling Water
    • 1/2 Tablespoon Gelatin

    Marshmallow

    • You will only need 1/4 of the Marshmallow for the recipe
    • 100 ml Water
    • 3/4 cup Maple Syrup or Honey
    • 2 Tablespoons Gelatin
    • 100 ml Water
    • 1 Egg White at room temperature
    • 1 Tablespoon Vanilla Extract

    Chocolate Sauce

    • 4 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
    • 1 teaspoon Vanilla Extract
    • Dash Salt
    • 1/2 Cup Cocoa
    • 2/3 Cup Coconut Cream Cream

    Meringue

    • 4 Egg Whites
    • 1/2 Cup Maple Syrup/Rice Malt Syrup/Honey
    • 1 Tablespoon Vanilla Extract

    Instructions

    INSTRUCTIONS

      Rocky Road Bombe Alaska

      • Take a 12cm x 22cm tin (I used a meat loaf tin) and line it with baking paper (making sure it overhangs quite long over the sides of the tin.
      • Remove the paper and place the brownie on the paper and lift it into the tin (you could do this without the paper but it does reduce the risk of the brownie breaking).
      • Take the Ice Cream (either straight from the ice cream machine or blender; it needs to be softened) and stir throught the peanuts and the marshmallow pieces. Keep a few of each for decorating at the end.
      • Add 2/3 of the Ice Cream mixture to the tin.
      • Make a few divets in the top of the ice cream and add the cherry jelly and a few stoned cherries. Retain a few jelly pieces and cherries to decorate the meringue before serving.
      • Spread the Cherry Jam over the top of the ice cream.
      • Top with the remaining ice cream and cover with plastic wrap and place in the freezer for a minimum of 4 hours.
      • If there is too much ice cream for the tin you can build up the edges with baking paper and/or foil or just eat the left overs.
      • After 4 hours (or longer), spread the cooled sauce over the top of the cake. Retain a small amount of Chocolate Sauce to drizzle over the cake before serving. Cover the cake again and place in the freezer for a minimum of 6 hours (longer is ok).
      • Just before serving, make the meringue.
      • Remove the cake from the tin using the extended baking paper edges and place on a serving tray. Spread the meringue all over the Ice Cream Cake and use a blow torch to brown the edges. (this isn't neccessary but is pretty cool!).
      • Top with remaining cherries, marshmaloow pieces and jelly cubes and drizzle the left over chocolate sauce over the top.
      • Serve immediately.
      • The Rocky Road Bombe Alaska will need to be stored in the freezer between serves.

      Brownie

      • Preheat the oven to 175C/350F. Grease and line a 12cm x 22cm tin (I used a meat loaf tin).
      • Place the sweet potato and maple syrup in a blender/food processer and process until smooth.
      • Add the eggs, vanilla, coconut flour, baking powder, salt and cocoa to the blender and proces until smooth.
      • Pour the mixture into the lined tin and smooth the top.
      • Bake in the oven for 25-30 minutes, or until cooked though.
      • Remove from the oven and allow to cool befre removing.

      Vanilla Ice Cream

      • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
      • In a medium sized saucepan place the thickened coconut cream, 2 Cups of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
      • Meanwhile, place the extra 1 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
      • One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
      • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
      • Once thickened, allow the mixture to cool slightly.
      • Option 1 Ice Cream Machine
      • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
      • Option 2 No Churn - Blend
      • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
      • Break the frozen mixture into pieces and place in a food processor/blender.
      • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).

      Cherry Jam

      • Place the cherries, maple syrup and water in a saucepan over medium heat.
      • Bring to boil, stirring constantly.
      • Once boiling, reduce heat to medium. Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
      • To make a smoother jam, use a masher or a food processer.
      • Store in fridge

      Cherry Jelly

      • Place the cherries in a blender and process until broken down.
      • In a small bowl spinkle the gelatin over the boiling water and whisk to combine.
      • Add the water mixture to the cherries and blend until smooth(ish).
      • Pour into a small container lined with plastic wrap and palce in the fridge for at least 4 hours or until set.
      • Once set, use a sharp knife to cut into small pieces.

      Marshmallow

      • Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.
      • At the same time sprinkle the gelatin over 100ml of water and allow to thicken.
      • Once the mixture is boiling reduce the heat slightly and add the thickened gelatin mixture, whisking vigorously to incorporated the gelatin and ensure no lumps remain.
      • Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.
      • Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.
      • Place mixture on medium and whisk until the egg white is frothy.
      • Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl.
      • Turn whisk to high and whisk for 5-7 minutes.
      • Add the Vanilla and whisk on high until firm but not set (another minute)
      • The mixture should be shiny and thick, but still able to be piped and spread.
      • Spread into a greased and lined dish or pipe out onto a greased and lined tray.
      • Allow to sit at room temperature overnight or for at least 4 hours.
      • Once set, use a sharp knife to cut into small pieces.

      Chocolate Sauce

      • Place all the ingredients in a saucepan and bring to the boil over medium heat.
      • Ensure that you stir constantly otherwise it may stick and burn.
      • Pour into a glass jar and store in the fridge.
      • This sauce will thicken in the fridge.

      Meringue

      • Do not take the ice cream cake out of the freezer until the meringue mixture is ready.
      • Place all the meringue ingredients in a heat proof bowl over a pot of water.
      • Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
      • Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes or until glossy.
      • Remove the cake tin from the freezer and spread the meringue on top.
      • If desired; use a blow torch to brown off the edges of the meringue. It is still edible and super tasty without this step.
      • Serve immediately.

      Notes

      Adapted from Taste Mag