I freeze a layer of softened ice cream in my rectangular cake pan overnight (lining the pan with wax paper first). The next day, I lift out the ice cream layer and bake a thick chocolate sheet cake in the same pan.

When the cake has cooled, slice it into two layers using a serrated knife. Make a giant sandwich using the frozen ice cream layer from the night before. They should fit perfectly! Frost if desired.

For the Coffee Fudge Cake you need 2 boxes of Famous Chocolate Cookies, 1 half gallon of GOOD (starbucks) Ice Cream, hot fudge sauce from an ice cream store, whipped cream, and heath bar crunchies.

Make a crust with melted butter and the crushed chocolate cookies.

Put in 1/2 of the ice cream, slightly melted, and then freeze.

Pour on a layer of the hot fudge sauce and top with some heath bar crunches, about 1/4 of the bag.

Freeeze until hard.

Put the second layer of coffee ice cream over the top and freeze solid.

Top with whipped cream, and then add more of the heath bar crunchies on top, about another 1/4 of the bag.

Freeze until you serve.

The Bombe is made with your choice of many different ice cream flavors. Go to Baskin Robbins and pick up a dozen or so complementary flavors AND colors. Color is important.

In a stainless mixing bowl, make a cone of the first flavor of ice cream, and freeze. When solid, add the second layer following the cone shape. Repeat until the entire bowl is filled with layers of ice cream, freezing solid into each layer.

Right before serving, drop mixing bowl into sink full of warm water, then unmold. Cover with whipped cream, and serve. Slices will show all the different layers.