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Peppermint Bark Bombe

A holiday favorite flavor becomes even more delicious, whether you decide to serve it for your guests or keep it all for yourself.


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vertical image divided in to 3 parts with all 3 filled in representing hard difficulty for recipe


Active Time

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90 Minutes

Inactive Time

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3 Hours

Total Time

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4 Hours


3 cartons Häagen-Dazs® Peppermint Bark Ice Cream

2 cartons Häagen-Dazs® Chocolate Ice Cream

1 carton Häagen-Dazs® Vanilla Chocolate Chip Ice Cream

24 OREO cookies

4 tablespoons butter, melted

Pinch of salt

1 cup heavy cream

8 ounces chocolate chips


Step 1

Freeze an 8 inch bowl until cold. Scoop the Häagen-Dazs® Peppermint Bark Ice Cream in the bowl and press it against the sides to come all the way up to the top of the bowl. Cover the bottom of a similarly-shaped bowl (about 6-1/2 inch) in plastic wrap and press it into the ice cream to make an even layer. Freeze until firm (about 1 hour).


Step 2

Remove the 6-1/2 inch bowl. Spread an even layer of softened chocolate ice cream to on top of the peppermint bark. Cover the bottom of a small bowl (about 4-1/2 inch) in plastic wrap and press into the chocolate ice cream. Free until firm (about 1 hour).


Step 3

While the second layer is freezing, make OREO crust and ganache. Combine OREO cookies, butter, and salt in a food processor. Pulse until you have fine crumbs. Make ganache by bringing cream to a boil. Turn off heat. Add chocolate chips and stir until melted. Set aside.


Step 4

Remove the 4-1/2 inch bowl and create the final layer. Scoop enough vanilla chocolate chip ice cream to fill the bowl. Press OREO crust into the top layer of ice cream. Free until hard (about 2 hours).


Step 5

When ready to serve, dip the bowl up to the rim in warm water. Loosen the edges of the bombe by running a knife around the edges of the bowl. Invert onto serving platter. Cover with ganache and return to the freezer for 1 hour. Slice and serve immediately.