A Bombe Christmas ice cream dessert on a stand, with a slice on a plate, decorated with holly and redcurrants.
A Christmas ice cream dessert on a stand, decorated with holly leaves and redcurrant.
A Bombe Christmas ice cream dessert on a stand, with a slice on a plate, decorated with holly and redcurrants.
A Christmas ice cream dessert on a stand, decorated with holly leaves and redcurrant.

RUBY'S CHOCOLATE ORANGE CHRISTMAS BOMBE

£80.00

A stunning centrepiece dessert, this Christmas ice cream bombe features layers of Belgian Chocolate Orange and Maxi Moo Moo (organic milk) ice cream. They are encased in a dark Belgian chocolate shell, and hand decorated with redcurrants and fondant holly leaves. 

Serves 12-18 people, net weight 1.3 kg

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UK DELIVERY: £7.95, order by midday on Monday for delivery on the Thursday. Christmas Orders Deadline: Monday 15th December at 12pm for Last UK Delivery Date: Thursday 18th December.

LOCAL DELIVERY: £7.95, available for selected North London and Bedfordshire postcodes. Use the widget at checkout to see if your postcode qualifies. Christmas Orders Deadline: Thursday 18th December at 12pm, for Last Local Delivery Date: Wednesday 24rd December.

PICK UP: always free from our Marston Moretaine HQ.

See more Delivery info here.

Our iced delights are delivered in fully compostable or recyclable packaging and sent with enough dry ice to survive until around 3pm the day after delivery outside the freezer so don't worry if you're not home at the time of delivery! All our cakes keep perfectly in the freezer in their packaging for up to 3 weeks, so we recommend ordering in advance.

If you have missed the order deadline but would still like to place an order please contact us at parlour@ rubyviolet.co.uk and we will try to accommodate your request.

Ingredients: Maxi Moo Moo Ice Cream (50.4%) [Organic Whole MILK (73.3%), Double Cream (9.7%), Sugar (8.8%), Skimmed MILK Powder (4.4%), Glucose Powder (2.7%), Free Range EGG Yolk (0.87%), Dairy Stabiliser (0.34%) [Guar Gum, Carrageenan, Locust Bean, Gum]]], Belgian Chocolate Orange Ice Cream (30.1%) [Belgian Chocolate Ice Cream (99.7%) [Dairy Base (75.8%) [Organic Whole MILK (79.5%),  Sugar (9.5%), Skimmed MILK Powder (4.8%), Glucose Powder (2.9%), Double Cream (2%), Free Range EGG Yolk (0.95%), Dairy Stabiliser (0.37%) [Guar Gum, Carrageenan, Locust Bean, Gum]], Cocoa Powder (16.8%), Callebaut Dark Chocolate (7.4%) [Cocoa Mass, Sugar, Cocoa Butter, Emulsifier, Lecithins SOYA, Natural Vanilla Flavouring]], Pure Orange Oil (0.35%)], Callebaut Dark Chocolate (10.8%) [Cocoa Mass, Sugar, Cocoa Butter, Emulsifier, Lecithins SOYA, Natural Vanilla Flavouring], Icing Sugar (3.8%), Cocoa Butter Callets (2.7%), Fondant Icing (1.5%), Redcurrants (0.75%).

ALLERGY ADVICE: For allergens, see ingredients in CAPITAL BOLD. May contain traces of TREE NUTS, PEANUTS.

Nutritional information per 100g Serving

Energy 958kj / 22kcal, Fat 12g of which saturates 3.9g, Carbohydrates 26g of which sugars 18g, Fibre 1.7g, Protein 1.7g, Salt 0.12g

Store in the freezer in the original packaging or a sealed box: your ice cream cake will keep perfectly for up to 3 weeks. Box size: 20x20x12 cm.

Remove your cake from the freezer and store it, uncovered, for around 25 minutes at room temperature before you would like to serve it. Your cake should be served when it is just starting to melt, to appreciate the full flavour of the layers. Try not to eat the cake straight out of the freezer!
Slice as you would an ordinary cake using a dry knife. It’s best not to use a wet knife as this may cause ice to form. If it’s a little difficult to slice through, run your knife under a hot tap and dry thoroughly before slicing.
If you wish to add candles it’s easier to use candle holders. Sparklers are fun but may cause the top of the cake to melt slightly.

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