Ingredients Edit

Directions Edit

  1. Chill 5-cup metal bowl or bombe mold.
  2. Press sorbet into bottom and up sides of bowl or mold.
  3. Freeze until firm, about 1 hour.
  4. Place ice cream in large bowl.
  5. Gently fold in cookie crumbs, amaretto and grated chocolate.
  6. Spoon ice cream mixture into center of sorbet.
  7. Cover and freeze until firm, about 1 hour.
  8. To serve, dip mold into hot water for a few seconds.
  9. Place plate upside- down on top of mold and invert onto plate.
  10. Garnish bombe with whole or sliced fresh strawberries.

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