Ingredients:
1 48-ounce Cedar Crest Vanilla or French Vanilla Ice Cream
1 quart (32-ounces) Cedar Crest Raspberry Sherbet
1 cup (8 ounces) Chocolate Syrup
1 pint fresh or frozen raspberries
Mint leaves optional
Directions:
Line a 6-cup deep bowl with plastic wrap.
Soften vanilla ice cream (approximately 15 minutes) until it is easy to scoop. Spoon about 1 quart of vanilla ice cream into bowl and press into bottom and up the sides of the bowl with the back of a spoon. Freeze ice cream for ½ hour. Soften 1 quart Raspberry Sherbet for approximately 10 minutes. Remove ice cream bowl from freezer and pour 1 cup chocolate syrup into the ice cream filled bowl. Next, spoon raspberry sherbet onto chocolate to fill. Top with enough vanilla ice cream to cover and seal the top. Cover and freeze 4 hours or overnight.
To Serve: Fill a large bowl with warm water. Remove bowl of ice cream from freezer and place in bowl of warm water. Let sit just to loosen the outside. Run a spatula around edge of ice cream to loosen. Invert onto a large plate. Drizzle with chocolate syrup and desired garnish. Slice and serve with raspberries.
Serves 12.
Note: If ice cream bombe is too soft after unmolding, freeze again.