Ice bomb!

Want to impress your guests with an AMAZING dessert for new years eve?! I have the best recipe for you! Honestly, it is so tasty and looks very impressive. You’ll need to make some preparations in advance, because it consists of a layer of ice cream with some dried fruits, a layer of swiss cake roll and a meringue on top! Of course all of this together will just taste like heaven. I made the cake layer myself as well but you could of course also buy your cake to save yourself some time. Then I would recommend to still put in a layer of jam and/or vanilla custard. It will make sure the cake is moist.

For the cake you’ll need:

  • 3 eggs
  • 120 grams sugar
  • 60 grams all purpose flour
  • 80 grams of potato flour
  • 1.5 teaspoons baking powder


Start by beating the eggs and sugar very light and fluffy. This will take about 5-10 minutes. Then you fold in the rest of the ingredients. Be sure NOT to stir too much. The batter should still be light and fluffy. Then you’ll want to pour this into a lined bakingtray and bake for about 5 minutes on 225 degrees Celcius.

When you take the cake out you want to put it upsidedown on a baking sheet or kitchen towel. Take of the baking sheet which was used under baking to make sure it comes off the cake. Then while cooling down you have to put something on top to prevent it from drying out. So either the whole baking tray or the used baking paper make a good choice.

When mostly cooled down you can fill the cake with some jam/vanilla custard (like I did) or anything else you like (if you use whipped cream you have to make sure the cake is completely cooled down). And then you start rolling. Keep in the fridge to store.

Then when you start preparing your dessert you have to line a bowl with plastic foil. Then you are going to slice your swiss roll up and line the bowl with the cake. 

For the ice cream you will need:

  • Ice cream
  • Dried fruits or nuts


I chose vanilla ice cream and defrosted it about half an hour so it was soft. Then I layered in some ice cream, and layered some dried fruit pieces, ice cream, fruits pieces and so on. You could also add in some nuts if you’l like.

Then you’re topping this with a cake ‘lock’ again. Cover this with plast foil and squeeze it really hard together. Then you want to freeze the bomb for at least half a day again.

The last layer can be done either some time in advance or just right before serving. I found it easier to prepare this in the afternoon and freeze the whole bomb again until about half an hour before we wanted to eat it.

For the meringue you’ll need:

  • 5 eggwhites
  • 150 grams of sugar
  • a teaspoon of maizena


  • Use an electric mixer to whisk the egg whites. Make sure the bowl and whisk are fat free by cleaning it with some lemon juice. When there are some soft peaks you can gradually add some sugar, about one tablespoon at a time, so the sugar dissolves.In the end you can put some meringue between your fingers and make sure you don’t feel any sugar grains. At the end you can add the maizena. When you’re meringue has firm peaks you can stop whisking.
  • Now you can apply the Meringue on the cake layer. You can do this any way you like.

Finally you can use a blow torch to caramalize the meringue. If you don’t own a blow torch you can put the whole cake in the oven on 225 degrees Celcius for about 2 or 3 minutes.

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