Coffee Nougat Ice Cream Bombes with Walnut Crumble

Prep: 30 minCook: 30 minmedium
Coffee Nougat Ice Cream Bombes with Walnut Crumble

These elegant frozen desserts combine rich coffee-nougat ice cream molded into perfect spheres, topped with crunchy walnut crumble and finished with warm chocolate sauce. The bombes feature a light mousse-style ice cream made with whipped cream and egg whites, studded with nougat pieces and coffee for deep flavor. The contrasting textures of creamy ice cream, nutty crunch, and silky chocolate sauce make this an impressive dessert for special occasions or dinner parties.

Vegetarian

Ingredients

  • ½ cup Mishpacha Flour
  • ½ cup sugar
  • ½ cup walnuts, chopped
    pecans or almonds1:1tree nuts

    different flavor profile

    Full guide →
  • 7 tablespoons margarine
    butter1:1dairyadds dairy

    for dairy version

    Full guide →
  • 1 ½ containers Gefen Whipped Topping or other whipping cream
  • 1 teaspoon Gefen Vanilla Extract
  • 4 egg yolks
  • 2 heaping tablespoons nougat
    marshmallow pieces1:1none

    softer texture

  • 1 tablespoon coffee, dissolved in 1 tablespoon boiling water
  • 4 egg whites
  • ⅝ cup sugar
  • ¼ cup sugar
  • 1 tablespoon Gefen Cocoa
  • 3 ½ ounces chocolate
  • ⅓ cup Gefen Whipping Cream
  • 4 tablespoons water
  • 3 ½ tablespoons margarine
    butter1:1dairyadds dairy

    for dairy version

    Full guide →

Instructions

  1. 1

    Heat oven to 350 degrees Fahrenheit

  2. 2

    Place flour, sugar, and nuts into a pan

  3. 3

    Cut margarine into squares and place on top

  4. 4

    Bake for 20 minutes, stirring every five minutes

  5. 5

    Remove from oven, cool, and crumble

  6. 6

    Beat the cream with vanilla

  7. 7

    Reduce mixer speed and add egg yolks, nougat, and coffee

  8. 8

    Beat egg whites with sugar

  9. 9

    Fold egg white and cream mixtures together

  10. 10

    Pour into silicon pan with half ball shaped depressions and freeze overnight

  11. 11

    Place sugar, cocoa, chocolate, cream, and water into pot over medium-low flame

  12. 12

    Cook until all ingredients are melted

  13. 13

    Remove pot from flame and stir in margarine until completely dissolved

Tips

Tip 1

Use silicon molds for easy removal of frozen bombes

Tip 2

Allow chocolate sauce to cool slightly before serving for perfect consistency

Tip 3

Stir crumb mixture every 5 minutes while baking to ensure even browning

Good to Know

Storage

Freeze bombes up to 1 week covered. Store crumbs in airtight container 3 days.

Make Ahead

Make bombes and crumbs day before. Prepare chocolate sauce just before serving.

Serve With

Remove bombes from freezer 5 minutes before serving. Serve immediately with warm chocolate sauce.

Common Mistakes

Watch

Don't overmix when folding egg whites to avoid deflating

Watch

Don't let chocolate sauce boil or it may seize

Watch

Ensure silicon molds are completely clean for easy release

Substitutions

Dairy-Free Swaps

margarine→
butter1:1dairyadds dairy

for dairy version

Full guide →

General Alternatives

walnuts→
pecans or almonds1:1tree nuts

different flavor profile

Full guide →
nougat→
marshmallow pieces1:1none

softer texture

Find more substitutions →

FAQ

Can I make these without a silicon mold?

Yes, use individual ramekins or small bowls lined with plastic wrap. Allow extra time for unmolding and shape may be less perfect.

How long do these keep frozen?

Bombes stay fresh up to one week when properly covered. The texture is best within first few days of freezing.

Can I substitute the nougat?

Yes, chopped marshmallows, toffee bits, or praline pieces work well. Use same amount and add during the cream mixing step.