The good news is this delicious Choco-Mint Bombe recipe is vegetarian, nut-free, and egg-free. With some substitutions, it can also be vegan, gluten-free and dairy-free.
This delicious boozy bombe consists of three delicious layers encapsulated in a lush chocolate cake drizzled with chocolate liqueur. It’s incredibly fancy yet so simple to assemble. The hardest part is waiting for it to set in the freezer—it just can’t freeze fast enough!
It’s one of those sophisticated desserts that’s a showstopper for all types of parties, provided it doesn’t melt before you get there!
The ice cream bombe is the perfect Christmas and Easter surprise but can be used for almost any festive season. Rest assured, no guest will turn this bombe down! This beautiful dessert incorporates many contrasting textures and flavors, with each ingredient melding perfectly together to tantalize those tingling taste buds.
What’s To Love?
💕 East to make, and no oven is required.
💕 The classic pairing of chocolate and mint creates a refreshing and satisfying taste experience.
💕 Tastes as good as it looks, making it great for almost any occasion.
💕 The boozy element makes the bombe perfect for adult gatherings and special occasions.
💕 Decorate how you wish by adding more ingredients or using less. Anything chocolatey or mint goes well.
💕 Offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Is a fantastic masterpiece to serve at parties.
Have you already tried Choco-Mint Bombe? if so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cake — for convenience use a simple ready-made chocolate cake, or make your own Chocolate Sponge Cake.
- Liqueur — we suggest using chocolate liqueur, it adds an extra special indulgent feel to the bombe.
- Ice Cream — we suggest chocolate and mint, use a good quality, creamy brand.
- Chocolate Topping — we suggest Ice Magic for convenience.
- Chocolate Bar — we suggest Nestlé Peppermint Crisp. It is optional but worth buying because it adds a lot of fun to the bombe.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cake — use your favorite chocolate cake or even gluten-free.
- Ice Cream —use dairy-free or vegan ice cream. We suggest keeping the chocolate theme going. However, excellent alternatives are vanilla and strawberry.
- Chocolate Bar — we suggest substituting with chocolate mints such as After Eight Mints or good quality plain chocolate.
- Liqueur — omit or use your favorite liqueur that would blend well with the chocolate theme. Some alternatives are crème de menthe, mint schnapps, whiskey or rum.
- Chocolate Topping — you can easily make your own time permitting.
Looking for something slightly different? Try a strawberry theme instead of a mint one. This would mean swapping the ice cream and chocolate bar decor for a strawberry version. It tastes great, and kids especially love it.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Choco-Mint Bombe with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Choco-Mint Bombe is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ A layer of chocolate cake (it can be gluten-free) is added to the mold and topped with liqueur to assemble this masterpiece. Softened chocolate ice cream is then added to create the second base layer. Before freezing, another layer of chocolate cake and liqueur is added.
▶︎ Next, a layer of mint ice cream is added, infusing the dessert with a cool, minty freshness. Again, more chocolate cake and liqueur are added to enhance the chocolatey goodness.
▶︎ The third layer is more chocolate ice cream topped with another layer of chocolate cake and liqueur.
▶︎ Once assembled, the bombe is wrapped and frozen until firm, allowing the flavors to meld together and the dessert to set into a perfect dome shape. Before serving, the bombe is unmolded onto a serving platter and adorned with a drizzle of Ice Magic and crushed mint chocolate.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Bowl
When you’re ready to serve the chocolate mint bombe, remove it from the freezer and let it sit on the countertop for five minutes. To help loosen the bombe quicker, dip the bowl briefly in hot water to help release the bombe.
Invert the bowl onto a serving plate, then carefully remove the bowl and plastic wrap. Once the bowl and clingfilm have been removed, we recommend putting the bombe back into the freezer for an additional 10 minutes.
Slicing The Bombe
Warm the knife under hot water again and dry it. Choose how big or little your slice should be, then slice into it. Using a hot knife produces the cleanest slices.
Warm a serrated knife under hot water and quickly pat it dry using kitchen paper or a clean cloth. While the knife is hot, place the knife in the center point of the bombe; slice into it, running the knife from top to bottom.
Warm the knife under hot water again and dry it. Choose how big or little your slice should be, then slice into it. Using a hot knife produces the cleanest slices.
Tools You’ll Need
Want to make the best Chocolate Mint Bombe? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 2L Pyrex Bowl— for molding the bombe shape.
- Mixing Bowl— comes in handy for separating the ice cream flavors.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Cling Film – to encourage the bombe to keep its shape during freezing.
If you love those gadgets for this recipe, then you’ll love this hand mixer for mixing, whisking, and beating. It’s our go-to for many of our recipes, and we think every budding chef needs it.

We use this Hamilton Beach Hand Mixer for baking because it’s incredibly smooth, doesn’t flick ingredients, has seven digital speeds, is quiet and quick, and has beaters with protective covers to stop your bowls from being scratched; as such, they lower the noise level. It also has kneaders, a single whisk attachment, and storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Choco-Mint Bombe is frequently eaten as a standalone dessert, but it can be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Dollop some freshly Whipped Cream on the side or over the bombe. It adds a light and airy element that complements the richness of the bombe.
▶︎ Add more Nestlé Peppermint Crisp for each serving.
▶︎ For a cozy and indulgent pairing, serve the Chocolate Mint Bombe with a mug of creamy hot chocolate. The combination of warm cocoa and cool mint is reminiscent of a classic peppermint mocha.
▶︎ Serve the bombe with a shot of espresso or a cup of strong coffee. The bitterness of coffee can balance the sweetness of the dessert.
▶︎ Serve the Chocolate Mint Bombe with a drizzle of chocolate liqueur for an extra touch of indulgence.
▶︎ Don’t know what to have for dinner tonight? A delicious meal such as this Creamy Chicken Bacon Bake or a flavorful Tex-Mex Chili Con Carne stands out beautifully.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Choco-Mint Bombe!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Ingredients
- 1 kg Chocolate Cake - or make your own chocolate cake
- 100 grams Chocolate Liqueur
- 1 liter Chocolate Ice Cream
- 1 liter Mint Ice Cream
- 400 grams Ice Magic - or 300g dark chocolate and 30g butter
- Nestlé Peppermint Crisp - optional
Instructions
- Line the pyrex bowl with two layers of clingfilm, allowing the sides to overhang.
Note: Leave enough overhang to cover the bottom of the bombe. - Slice the chocolate cake and add one layer around the Pyrex bowl, this will create a chocolate mold.
Note: Make sure there are no gaps in the chocolate cake mold. - Drizzle about ⅓ of the liqueur over the cake.
- Take the chocolate ice cream out of the freezer and let it soften slightly. Usually about five minutes.
- Spoon ⅔ of the softened chocolate ice cream into the pyrex mold, smoothing it evenly along the bottom and up the sides to create a shell.
Note: Put the remaining ⅓ of the ice cream back in the freezer. - Add a layer of chocolate sponge cake over the smoothed chocolate ice cream, packing it tightly and evenly. Spoon about 3 tbsp of chocolate liqueur over the top.
- Freeze the shell for about 30 minutes to firm up.
- Once the chocolate shell is firm, take the mint chocolate chip ice cream out of the freezer and let it soften slightly. Usually aout five minutes.
- Remove the partly created bombe from the freezer.
- Spoon the softened mint ice cream over the chocolate sponge, smoothing it evenly along the bottom and up the sides to create a shell.
Note: Leave approximately two inches of space for more chocolate ice cream and chocolate sponge. - Add a layer of chocolate sponge cake over the smoothed mint ice cream, packing it tightly and evenly.
- Spoon about 3 tbsp of chocolate liqueur over the top.
- Freeze the shell for about 30 minutes to firm up.
- Once the shell is firm, take the remaining chocolate ice cream out of the freezer and let it soften slightly. Usually about five minutes.
- Remove the partly created bombe from the freezer.
- Spoon the remaining chocolate ice cream over the chocolate sponge, smoothing it evenly along the bottom and up the sides to create a shell.
Note: Leave approximately 1-2cm of space for more chocolate sponge. - Add the final chocolate sponge layer over the smoothed chocolate ice cream, packing it tightly and evenly.
- Spoon about 3 tbsp of chocolate liqueur over the top, which will eventually become the bottom.
- Cover the top of the bombe with the overhanging plastic wrap and freeze for at least 4 hours or overnight until completely firm.
- When ready to serve, carefully unmold the bombe onto a serving platter by flipping it upside down and removing the plastic wrap.
- Drizzle Ice Magic over the top of the bombe. This can be completely covered or partly covered…there is no right or wrong.
Note: To make your own, break up 300g of dark chocolate, place in a heatproof bowl with 30g of butter over a pan of gently simmering water on low heat, and leave to melt. - Coarsely chop the Nestlé Peppermint Crisps to decorate.
- Garnish with fresh mint leaves if desired.
- Serve immediately.
Notes
- Use fresh, high-quality ingredients for the best flavor and texture.
- Start preparing the day before because the bombe needs to be fully set overnight.
- Line the bowl with clingfilm and create a large overhang. This makes it easier to remove the bombe later.
- Allow the ice cream to soften slightly before adding the additional ingredients. This will make spreading onto the next layer easier and prevent air pockets.
- Use a spatula to smooth each layer for an even and polished appearance. This also helps in eliminating air bubbles.
- We recommend allowing each layer to freeze for at least thirty minutes before adding the next one. This helps maintain the distinct layers and prevents them from mixing.
- When you remove the bombe from the bowl and remove the clingfilm, you’ll notice the bombe will have wrinkles. To remove them, run a flat knife dipped in hot water around the edge to smooth it out.
- Use a round mold to shape your bombe; a spherical mold or a bowl can work well.
- Ensure the mold is smooth on the inside to make unmolding easier.
- Keep the bombe in the freezer until just before serving to ensure it stays firm.
- We get it, Ice Magic is convenient to use, but you can easily make your own time permitting. Add dark chocolate to a heatproof bowl with the butter, gently simmer over hot water on low heat, and leave to melt.
- The nutritional calculations exclude the Nestlé Peppermint Crisp.
- Try swapping the mint theme for caramel, raspberry, or vanilla. We think anything goes as long as the decor can be paired with the ice cream.
- Dairy-Free Or Vegan: To create a dairy-free or vegan bombe, use dairy-free or vegan ice cream. Check ingredient labels to ensure they meet your dietary preferences.
- Gluten-Free: use your favorite gluten-free chocolate cake.
- Liqueur: Omit or use your favorite liqueur. Some alternatives are crème de menthe, mint schnapps, whiskey or rum.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Choco-Mint Bombe every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.

have you already tried this Boozy Choco-Mint Bombe? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Freaking awesome and honestly so seriously delicious!! 😀 We made it during the school hols actually and everyone loved it.
Hey, ty for your great comment and glad you loved it. 🥰