Italian Ice Bowl

300 10 to 12
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Prep Time
Total Time

10 to 12

This no-bake prep-ahead dessert layers raspberry sherbet and a decadent chocolate filling in a frozen bombe. Unmold and impress your guests with this frozen dessert!

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What You Need

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Make It

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  • PRESS raspberry sherbet firmly into bottom and sides of plastic wrap-lined 4 cup (1 L) glass bowl. Freeze.
  • COMBINE 3 oz. melted chocolate, 1 whole egg and 1 egg yolk; mix well.
  • BEAT 1 egg white until foamy. Add icing sugar and beat until stiff shiny peaks form.
  • FOLD whipped cream into egg white. Carefully fold chocolate mixture into egg white mixture.
  • SPOON into centre of raspberry sherbet shell. Cover bottom of dessert with chocolate wafers. Cover with plastic wrap. Freeze until firm, at least 4 hours.
  • MELT 2 oz. chocolate over hot water or in microwave on MEDIUM power for 1 to 2 minutes, stir until completely melted.
  • REMOVE mold from freezer. Unmold onto plate and remove plastic wrap. Drizzle melted chocolate over surface. Store covered in freezer.


To make individual cups - Place one chocolate wafer cookie each in bottom of 12 muffin cups. Spoon 1/4 (50 mL) raspberry sherbet in each cup. Freeze. Prepare chocolate mousse as directed above; spoon chocolate mousse on top of sherbet. Freeze for 3 hours or overnight. Drizzle with melted chocolate.


  • 10 to 12

Nutritional Information

Serving Size 10 to 12
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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