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Calling all mint chocolate lovers, this Ice-cream bombe will be your dream on a plate. And if you're not a mint chocolate lover, try this recipe it will totally change your mind.

  • Serves10
  • Prep time10 minutes, + 6 hours freezing time
Mint ice-cream bombe


  • 200g pkt Arnott’s Mint Slice biscuits
  • 2L vanilla ice cream, softened
  • 2 tsp peppermint essence
  • ½ tsp green food colouring
  • 35g Nestlé Peppermint Crisp bar, coarsely chopped
  • Mixed berries, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line an 8-cup (2L) pudding basin with plastic wrap. Reserve 2 of the biscuits. Finely chop remaining biscuits.
  2. Step 2

    Place the ice cream in a large bowl. Stir in peppermint essence and food colouring. Stir in the chopped biscuit. Spoon mixture into the prepared pan. Smooth the surface. Cover with foil. Place in freezer for 6 hours or until firm.
  3. Step 3

    Remove the foil and invert onto a serving plate. Coarsely chop the reserved biscuits and arrange on top with the chocolate bar and berries.