“I wrote this review while participating in a campaign for Mom Central Consulting on
behalf of Twinkies. I received samples and a promotional item to thank me for
participating.”
Have you heard Hostess Twinkies have made a comeback!!! So Hostess is celebrating with a comeback Twinkies Cookbook!! I was so excited I created a delicious Mint Twinkies Ice Cream Bombe!! #TwinkieCookbook
I took my inspiration from a Charlotte Royal now if you have not seen this dessert it is pretty amazing and delicious!!Twinkies are a great way to start a dessert!! They are a vinilla sponge cake with a vanilla cream filling so you could go with just about any flavor!! If I had not chosen the Mint Chocolate Chip ice cream a peanut butter ice cream would hav ebeen jsut as yummy!! Living in Arizona ice cream just seemed the perfct way to go with my creation!! This dessert is a bit labor intensive and it needs to freeze for a bit, I recommend overnight!!!
You will need:
1 Box Twinkies (12 count)
2 Jars Hot Fudge Ice Cream topping
1.5 Qt Mint Chocolate Chip Ice Cream
Whipped Cream
Mini chocolate chips
Fresh mint for garnish
Line 1.5 qt bowl with plastic wrap.
Slice Twinkies in ½ inch slices.
Starting at the bottom of the bowl place one sliced Twinkie in the center.
Continue to place sliced Twinkies close together covering bottom and up the sides of the bowl.
Warm the Hot Fudge sauce so it is spreadable and cover the Twinkies with a nice layer of Hot Fudge.
Spoon softened ice cream into bowl and pack it solid in the bowl.
Spoon remainder of Hot Fudge over the ice cream and top with more sliced Twinkies.
Wrap tightly with wrap that hung over the sides of the bowl and freeze for 4 or more hours.
When ready to serve remove from the bowl and peel off plastic wrap.
Heat the second jar of Hot Fudge sauce. Place bombe on serving plate and decorate bottom edge with whipped cream (I used the spray can whipped cream).
Take heated Hot Fudge sauce and drizzle on the top of bombe so it goes down the sides. Add more whipped cream on top and sprinkle with mini chocolate chips garnish with fresh mint! Slice and enjoy!!!
Ingredients
Method
- Line 1.5 qt bowl with plastic wrap. Slice Twinkies in ½ inch slices. Starting at the bottom of the bowl place one sliced Twinkie in the center. Continue to place sliced Twinkies close together covering bottom and up the sides of the bowl. Warm the Hot Fudge sauce so it is spreadable and cover the Twinkies with a nice layer of Hot Fudge. Spoon softened ice cream into bowl and pack it solid in the bowl. Spoon remainder of Hot Fudge over the ice cream and top with more sliced Twinkies. Wrap tightly with wrap that hung over the sides of the bowl and freeze for 4 or more hours. When ready to serve remove from the bowl and peel off plastic wrap. Heat the second jar of Hot Fudge sauce. Place bombe on serving plate and decorate bottom edge with whipped cream (I used the spray can whipped cream). Take heated Hot Fudge sauce and drizzle on the top of bombe so it goes down the sides. Add more whipped cream on top and sprinkle with mini chocolate chips garnish with fresh mint! Slice and enjoy!!!
If you have a wildly wonderful Twinkie recipe, Hostess Snacks want to hear it. Submit your recipe here by July 31st and you could be featured in the new edition of the Twinkies Cookbook. How fun would that be???
