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This story originally appeared in the Summer 2019 issue of Domino, titled “The New Scoop.” Subscribe to be the first to receive each issue.

Just about any household vessel—that copper cake pan from Grandma, a teacup, a mixing bowl—can function as an ice cream mold. Domino contributor and chef Camille Becerra helps us get creative with our favorite summer dessert by adding an eye-catching base shape or architectural touches and volume just before serving, like wafer cookies cut into geometric shapes or an airy crown of spun sugar.

Chocolate Ice Cream with Gold Leaf, Gold Dust & Chocolate Jimmies Photography by Michael Graydon & Nikole Herriott

Vanilla Ice Cream with Halva Floss & Dried Flowers Photography by Michael Graydon & Nikole Herriott

Elevate Your Toppings You can never go wrong with sprinkles, but try less-expected toppers for next-level impact. Here, gold leaf and gold dust glam up a chocolate ice cream bombe, while a vanilla version—decorated with dried flowers and rose petals, and finished with halva floss (which can be picked up at specialty grocers and on Amazon)—feels especially sweet for summer. More ideas: Try dusting your creation with a powder (think: electric green matcha and magenta dragon fruit), or pile on fresh seasonal fruit—the combos are endless.

Strawberry Ice Cream, Raspberry Sorbet & Dehydrated and Fresh Berries Photography by Michael Graydon & Nikole Herriott

Level Up With Layers Double down on a single color or flavor profile: In this berry bombe, layers of strawberry ice cream, raspberry sorbet, and a swirl of the two are separated by dehydrated blackberries and strawberries (hot tip: frozen dehydrated fruit is easier on the teeth than fresh fruit that has been frozen) and topped with the star ingredient. You can also use layers for contrast—such as coconut ice cream punctuated with zippy crumbled gingersnaps, or a tart lemon sorbet striped with vanilla ice cream and springy yellow cake—to really earn your stripes.

Photography by Michael Graydon & Nikole Herriott

Matcha Ice Cream with Wafers & Matcha Powder Photography by Michael Graydon & Nikole Herriott

Ice Cream Bombe Recipe in Five Steps While there’s no set ingredient list or tricky technique involved, there are a few easy steps you can take to ensure an ice cream bombe has the right consistency and keeps its shape.

1. Place the mold in the freezer for an hour before you begin. 2. Temper ice cream (i.e., set it on the counter) for five minutes before mixing it with a stand- or hand mixer until it has the consistency of soft serve. 3. Spoon ice cream into the chilled mold (note: this is the time to layer in different flavors of ice cream, sorbet, or sherbet and introduce contrasting textures, like crunchy cookie crumbs or springy cake) and tap it gently on the counter to settle layers and prevent air bubbles. 4. Cover mold with plastic wrap or wax paper and put it in the freezer overnight. 5. Place serving plate in the refrigerator 30 minutes before the big reveal. Five minutes prior to serving, dip the mold into a bowl of warm water for 30 seconds; invert the bombe onto the chilled plate; and, working fast, add any toppings. For easy slicing, dip a sharp knife in a glass of warm water before cutting each piece.

More Summer Food Inspo: 10 Winning Recipes to Bring to a Summer BBQ Ice Cubes Should Be the Star of Your Cocktails 13 Vegetarian Barbecue Recipes That Even Your Meat-Eating Friends Will Enjoy