To make cutting easier stand in the fridge for 10-15 min, then un-mould onto a serving plate, dip the ice cream bowl in bowl of hot water for several seconds if needed, then invert onto a serving plate. Top with ice-magic to serve.
Note: Freeze for 6 hours, 30 minutes.
1L tub vanilla ice-cream, softened
1L tub chocolate ice-cream, softened
2 large bananas, chopped
extra 500ml vanilla ice cream, softened
2-3 slices bought banana bread
Chocolate Ice-Magic, to serve
Line a 2L plastic or freezer proof bowl with two layers of plastic wrap. Spoon softened vanilla ice-cream into the bowl and using the back of a spoon, push the ice cream 3/4 of the way up the sides of the bowl. Freeze until firm.
Spread a layer of the softened chocolate ice-cream over the vanilla ice cream, leaving a hole in the centre of the bombe. Cover and refreeze.
Mash bananas and stir through remaining 500ml softened vanilla ice cream. Spoon into the centre of the bombe. Cover the top with a layer of banana bread.
Cover with plastic wrap and freeze until completely firm. Turn onto a plate and drizzle with Ice-Magic. Serve garnished with fresh raspberries desired.