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Linda's Cherry Bombs

Created by JostLori on February 1, 2014

2 bottles (7.5 ounces each) Magic Shell topping, any flavor (or use my recipe - double it)

Step 1: Line a baking sheet with parchment paper. Make sure the tray will fit into your freezer.
Step 2: Using a 2 1/4 inch round ice cream scoop (the kind with a trigger release), scoop up some ice cream.
Step 3: Carefully push a chocolate covered cherry into the center of the scoop until the cherry is even with the edge of the scoop and level off the ice cream. Don't let the cherry hit the top of the scooper, try to center it.
Step 4: Release onto the lined baking sheet and freeze until very hard. Repeat for all the cherries, working in batches and putting in freezer so they don't melt.
Step 5: When the bombs are hard, cover each bomb with Magic Shell.
Step 6: When the shell is hard put onto a dessert plate and garnish with some whipped cream, if desired. I like to swirl a bit of fruit coulis on the plate before placing the bombs, and perhaps a mint leaf for garnish.