Hey Healthy Food Lovers, lets welcome New Year with Ice Cream Bombe 🎂 (Custard Ice Cream cake). Its moist, egg-free, & mouth-melting 😋 texture is ready to surprise your loved ones in no time.

^{⏰ Prep Time : 10 mins, 🍲 Air fry Time : 15-20 mins, 🍴 Servings : 2-3}

🌾 Ingredients for Ice Cream Bombe :

🍰  Chocolate Cake Layer :

• Wheat Flour : ¼ cup
• Semolina : ¼ cup
• Coconut Milk Powder (or any) : 2 tbsp
• Brown Sugar : ½ cup
• Vanilla Essence : 1 tsp
• Cinnamon powder : 1 tsp
• Coffee : 1 tsp
• Cocoa Powder : 1 tsp
• Baking Powder : ½ tsp
• Baking Soda : ¼ tsp
• Milk (or dairy-free) : ½ cup
• Canola Oil : 2 tbsp + 1 tsp for greasing

🍮Custard Ice cream :

• Custard Powder : 1 tbsp
• Milk Powder (or any dairy-free) : 4 tbsp
• Milk (or dairy-free) : 1 cup
• Cream (lite) : 200 ml
• Powdered Sugar : 2 tbsp + ¼ cup
• Vanilla Essence : 1 tsp

🍫 Garnishing :

• Chocolate : ¼ cup
• Chocolate sprinkles : 2 tbsp
• Peanut Butter – 2 tbsp

♨️ Preparing Ice Cream Bombe :

🍰  Chocolate Cake :

1. Grind semolina in a fine flour
2. In a bowl add all the cake ingredients listed above and mix well to form a thick batter
3. Grease loaf tin and pour the batter
4. Preheat air fryer @ 170° C for 5 mins & place the tin in it
5. Air fry @ 140° C for 20 mins or until toothpick comes out clean
6. Remove tin from air fryer and let it cool on a wired rack

🍮Custard Ice Cream :

1. In a saucepan, whisk custard powder, milk powder, 2 tbsp sugar & milk, & place on stove
2. Bring to a boil, cook for another 2 mins and remove from stove to let it cool completely
3. Now place in freezer for 2 hours
4. Once cooled, whisk cream & powdered sugar for 5 mins on high speed
5. Then add cooled custard and whisk for another 5 mins
6. Cover with cling film and deep freeze for 2 hours
7. Take the whipped cream & whisk for 5 mins until soft peaks are formed

 🍽 Assembling Ice Cream Bombe :

1. Divide the chocolate cake in 2 parts horizontally
2. In a loaf tin place 1^st layer of cake and pour whipped cream and freeze for 1 hour
3. Now place 2^nd layer of cake on top of cream and deep freeze over night
4. Next morning, cut in desired shapes and pour melted chocolate
5. Freeze again for 1 hour
6. Now melt peanut butter and make desired design on the cake and throw some sprinkles
7. Freeze again to retain its shape
8. When ready to serve, thaw for 15 mins at room temperature and enjoy with a cup of coffee