Ice Cream Bomb

 Ice cream bomb

3 half gallons of complimentary flavored ice cream

1 quart heavy whipping cream

1 tablespoon vanilla

¾ cup sugar

Step one:

Press soft ice cream into the sides of a large mixing bowl. Press the middle size bowl into the center and freeze for an hour or more.

Step two:

Remove the medium size bowl. Press the soft ice cream in the center filling the sides of the hole. Press the smallest bowl in the center. Place in the freezer for at least an hour.

Step three:

Remove the medium size bowl. Press the soft ice cream in the center completely filling the hole with the final flavor. Level it off and place in the freezer for an hour or more.

Step four:

Makeup whipping cream with an electric mixer. Pour whipping cream into the bowl and turn on low and increase it to medium. When it starts to get foamy, slowly add the sugar and vanilla. Increase speed to high. Beat until firm peaks. If you beat it much, you will have really sweat butter.

Step five:

Partially fill the sink with warm water. Hold the bowl of frozen ice cream in it for just a minute to slightly soften the outside edge. Place the serving plate upside down on the bowl. Flip plate and bowl. Your ice cream should slip out easily. Place back in the freezer briefly, this will make it easier to frost your ice cream with whipped cream. Guess what, frost it! You can garnish it with berries and mint leaves.

NOTE: 

You will need 3 bowls of different sizes that will fit inside of each other. Example: a 5 quart, 3 quart, and 1 quart with similar slopes.

At each stage of the layering, you leave the ice cream on the counter to soften for a short time.

Make sure your serving plate is wide enough to fit beyond the largest bowl.

Keep the bomb in the freezer until approximately 30 minutes before you serve. This will help to make it easier to slice.

Your guests will explode with delight.