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Mandarin Orange Creamsicle Bombe

July 18, 2010

If there is an ice cream man in your neighborhood don’t forget to buy an old-fashioned “Orange Creamsicle”.  There was an ice cream truck in my neighborhood for the past 5 or 6 years but I have not “heard” him in about three months.  He had the real deal when it came to favorite treats from childhood.  So where is he?  It just shows you how you miss something once it is gone.  I actually started to really pay attention to the outdoor sounds around his normal time of about 4pm-6pm every afternoon, but no “Ice Cream Man” yet.  I bought a few variations of this treat at the grocery store but they were not too satisfying.  I have made other bombes in the past (long before the internet) and it seemed like a reasonable thought and the added fruit would dress it up for dinner.   This satisfied the craving and was enjoyed by all.  It is a fancy presentation for a “no-work” dessert.

Mandarin Orange Creamsicle Bombe


  • 1 Pint Vanilla Ice Cream
  • 1 Pint Orange Sherbert
  • 1 12 oz. Can of Mandarin Oranges (drained)
  • Fresh Sprigs of Mint (for garnish)
  • Chocolate Orange Cookies (to eat)


  1. Let sherbert defrost until semi-soft
  2. Layer the oranges in the bottom of the mold
  3. Put layer of softened orange sherbert on top of the oranges, cover and freeze
  4. When sherbert is frozen remove vanilla ice cream from freezer and defrost until semi-soft
  5. Add the vanilla ice cream layer on top of the sherbert, cover and freeze until ready to serve
  6. To unmold: Invert mold on chilled serving plate, place hot kitchen towel on top of mold for a couple of minutes
  7. Serve immediately on chilled plates and garnish with fresh mint and cookies


(Serves 8)

P.S. / I think you need at least 3 hands to photograph ice cream in Florida.  I was chasing this dessert all over the plate.


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