Red, White, and Blue Ice Cream Bombe

Makes 6 servings. 

Preparation time: 15 minutes

Total time: 75 minutes

3 Tbsp. butter
1 10.5-ounce bag mini marshmallows
4 cups crispy rice cereal
1 cup Hood Raspberry Sherbet
1 ½ cups Hood Vanilla Bean Ice Cream
1 ¾ cups Hood Martha’s Vineyard Black Raspberry Ice Cream

Coat a 1.5-quart round glass bowl with cooking spray. Set aside.

Melt butter in a large saucepan over medium heat. Add marshmallows, stirring to combine completely with butter.

When the marshmallows and butter have melted and are mixed together, remove the saucepan from the heat and immediately add the crispy rice cereal. Working quickly, stir until well combined. Place mixture into the glass bowl and press it against the sides and the bottom to form a 1-inch lining. (Be careful. The mixture will be very warm.)  Refrigerate for 15 minutes.

Meanwhile, soften the sherbet and ice cream for 5 to 10 minutes.  Remove the bowl from the refrigerator. Place the sherbet in the bowl, spreading to form an even layer.  Repeat with the vanilla ice cream and the black raspberry ice cream.  Place in freezer for at least 60 minutes. 

When ready to serve, fill a large bowl or pan with warm water and place the bowl in the water for about 15 seconds, taking care not to get the ice cream bomb wet. This will loosen the bomb from the bowl.  Invert the bomb onto a flat serving dish, and slice. Serve with fresh raspberries and strawberries, if desired. 

Per serving: Calories: 288, Carbohydrate: 63 grams, Fiber: 0 grams, Fat: 7 grams, Saturated fat: 4 grams, Cholesterol: 21 milligrams, Sodium: 153 milligrams, Calcium: 69 milligrams.