Cookie dough ice cream bomb

Heat a frying pan without oil or butter and toast the almonds over medium heat in 4-5 min. Until golden brown. Let it cool down.

Put the granulated sugar in the saucepan with the water and let it caramelize over medium heat until it is golden brown.

Do not stir, but turn the pan occasionally so that the caramel comes off the edges.

Pour ⅓ of the caramel onto a sheet of baking paper. Carefully lift the edges of the sheet to distribute the caramel.

Note: the caramel is very hot! Let cool in about 45 minutes and break into long pieces to make the crown. Keep separate until use.

Put the almonds with the salt in the rest of the caramel in the saucepan and scoop.

Pour this hot praliné onto a sheet of baking paper. Allow to cool for about 45 minutes. Chop into pieces.

Meanwhile, chop the chocolate into small pieces. Cut the butter into cubes and put in a bowl.

Add the icing sugar, the vanilla extract and the rest of the salt and mix with your fingertips to a smooth mixture.

Knead in the almond flour and the chocolate. Put the cookie dough into use in the refrigerator.

Allow both types of ice to soften for 15 minutes outside the freezer.

Cover the mixing bowl as tightly as possible with cling film. Spoon the vanilla ice cream into the bowl and make a layer of 2 cm thick around it; release the upper edge of the bowl.

Sprinkle with ⅓ of the almond praliné. Push half of the cookie dough into pieces in the vanilla ice cream.

Spoon the cinnamon ice into the bowl and smooth the top. Cover with the rest of the cookie dough.

Cover the bombe with cling film and put in the freezer for at least 3 hours.

Deposit the bomb on a nice scale. If possible, smooth wrinkles in the surface with a (palette) knife that you always wet in hot water.

Decorate the bombe with the rest of the almond praliné and garnish the top with the caramel pieces.