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Nutrition Facts
Serving Size 193 g
(Approx. 10 Servings)
Amount Per Serving
Calories 620 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 25 g 125%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 290 mg 12%
Total Carbohydrate 62 g 21%
Dietary Fiber 1 g 4%
Sugars 43 g
Protein 7 g
Vitamin A 8% Iron 4%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grasshopper Bombe

Prep Time
3 hours
Cook Time
3 minutes
Total Time
3 h 3 m
10  People


Recipe makes 10 Servings

1 Qt H-E-B Creamy Creations Mint Chocolate Chip Ice Cream
12 Oz dessert topping
16 Oz H-E-B Chocolate Donut Holes
1 cup(s) heavy cream
1 cup(s) semi sweet chocolate chips
6 Oreo Cookies, crushed
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Place ice cream and cool whip in refrigerator to temper.
Line a 3 quart mixing bowl with plastic wrap and set aside.
In a second bowl crumble donut holes, then transfer to the plastic lined bowl and press them to create a solid layer covering the inside of bowl. Pace in freezer until frozen.
Scoop tempered ice cream into doughnut lined bowl. Contour doughnut layer with 1 to 2 inch layer of ice cream leaving a crater or bowl in the center for whipped topping. Return to freezer until ice cream has hardened completely.
Fill remaining crater with whipped topping making sure to fill in completely. Return Bombe to freezer for 1 hour.
Heat 1 cup of heavy cream in microwave for 45 seconds or until hot but not boiling. Pour cream over chocolate chips and let stand for 5 minutes before stirring to combine. Set aside.
Once bombe is completely frozen and chocolate is ready, turn it onto a wire rack on top of a sheet pan. Pour chocolate over bombe to coat, then sprinkle with cookie crumbs.
Return to freezer for 30 minutes, then carefully remove it from wire rack and transfer to a flat serving dish.
To serve, cut into wedges and garnish with whipped cream.

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