You can use your favorite ice cream or sorbet flavors for this dessert—contrasting colors look prettiest.
Tropical Sorbet Bombe
- 2 (16-oz) pints coconut
- 2 (16-oz) pints mango
- 2 (16-oz) pints strawberry sorbet
- 2 cups chocolate wafer cookie crumbs
Line a 3-quart metal bowl with 2 sheets plastic wrap, leaving a 4-inch overhang. (To help plastic stick, first wipe inside of bowl with a damp towel.)
Remove 1 pint of each sorbet from freezer. Scoop all 3 pints into bowl. To create a swirly, colorful pattern, use scoops of various sizes and jumble flavors, putting different ones next to each other. Cover sorbet with 1 sheet waxed paper; press and mold into a solid mass with a flat top. (If necessary to make sorbet pliable, let stand a few minutes.) Freeze 5 minutes.
With remaining 3 pints sorbet, repeat process, using clean waxed paper. Fold in plastic overhang and press over top. Freeze until firm, at least 4 hours, preferably overnight.
Invert onto a plate and unmold, removing plastic wrap. Press cookie crumbs all over top and brush excess from plate. Freeze 10 minutes; cut into wedges to serve.
Serves 12. Per serving: 340 calories, 71g carbs, 1g protein, 6g fat, 0mg cholesterol, 85mg sodium, 1g fiber