Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)1/2 cup chopped walnuts1/2 cup strawberry preserves1 quart strawberry ice cream, softened2 cups heavy whipping cream3 drops red food coloring, optional1/4 cup confectioners’ sugarFresh strawberries and mint, optional
Preparation
Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans.
Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm.
Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer.
In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe.
Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.
