![Layered-Sorbet](http://static3.refinery29.com/bin/entry/c68/x/1073497/layered-sorbet.jpg)
Striped Sherbet Bombe
Serves: 10-12
Ingredients:
3 cups lemon sherbet, softened
3 cups orange sherbet, softened
3 cups raspberry sherbet, softened
1 cup fresh raspberries
![Mocha-Bombe](http://static1.refinery29.com/bin/entry/c82/x/1073502/mocha-bombe.jpg)
Mocha Ice Cream Bombe
Chocolate lovers, this one’s for you! We layered dark chocolate and coffee ice cream to create the nested look of this super-rich bombe, then cloaked the whole thing in our version of Magic Shell. Skip the coffee ice cream and go for another layer of chocolate if you’d like to be a purist (just pick one that’s a different color — maybe milk or white chocolate).
Ingredients:
2 to 3 pints dark chocolate ice cream, softened
1 to 2 pints coffee ice cream, softened
1 (12-oz.) bag bittersweet chocolate chips
1 stick salted butter, cut into pieces
1/2 cup vegetable oil, plus more for brushing
Shaved chocolate and/or finely ground coffee beans, for sprinkling
![Mini-Baked-Alaskas](http://static2.refinery29.com/bin/entry/4e3/x/1073505/mini-baked-alaskas.jpg)
Strawberry Shortcake Baked Alaska
We combined strawberry and vanilla ice cream to recreate the flavors of strawberry shortcake in this old-school frozen dessert. We used store-bought pound cake for our base but, if you’re fancy, by all means make a cake from scratch.
Ingredients:
1 pound cake, cut into 1-inch-thick slices
2 pints strawberry ice cream, softened
2 pints vanilla ice cream, softened
4 large egg whites
1/8 teaspoon cream of tartar
1/2 granulated sugar