Ingredients
1 cup heavy whipping cream1/3 cup sweetened condensed milk3 tablespoons green creme de menthe2 cups chocolate ice cream, softened if necessary3 cups vanilla ice cream, softened if necessary20 chocolate wafers, coarsely crushedChocolate syrup and chopped mint Andes candies, optional
Preparation
Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm.
Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top of the shell. Cover and freeze overnight.
Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies.
