Ingredient List

• Serves 4 - 6
• 750ml good quality coconut ice cream
• 300ml good quality strawberry or raspberry ice cream
• 200ml blackberry sorbet
• 1 punnet each raspberries, young berries
• and blueberries
• 1 ripe mango, peeled and diced
• Grated zest and juice of 1 lime

This delicious coconut ice-cream bombe may be prepared well in advance which makes it ideal for hectic Christmas days. Try coconut, strawberry and blackberry -  there are many lovely combinations – just think about the end result in colour and flavour.

Place the coconut ice cream in the refrigerator until soft enough to mould.   Spoon ice cream into a 5 cup decorative jelly mould, metal is the best but do not use glass. Place the mould in freezer until coconut ice cream is firm. Smooth to coat the sides of the mould to about 1-2cm thick. Freeze again. Place the strawberry ice cream into the refrigerator until softened. Spoon into mould and smooth over the coconut ice cream to completely cover. Repeat with remaining flavours. Freeze until firm.
To un-mould: Fill a sink full of very hot water. Dip the mould quickly into the water and turn out onto a platter. Mix the berries and diced mango together. Grate over the lime zest and pour over the juice. Surround ice cream bomb with berries and serve sliced into wedges.