Ice cream bombe
Use a 1 1/2 quart mold, such as a metal or glass bowl, Bundt pan or kugelhopf mold, and line it with plastic wrap. Soften 3 1/2 pints of ice cream, sorbet or sherbet in the refrigerator, in any combination of flavors. Using the back of a large spoon, spread 1 1/2 pints of the ice cream into the mold to cover the entire surface. Freeze between spreading each layer to harden. Repeat with another pint of ice cream and then once more, creating an ice cream bombe with 3 layers. Once complete, freeze for at least 4 hours before serving. To serve, invert the bombe onto a platter, remove the plastic wrap and, using a sharp knife, cut the bombe into slices or wedges.
(Note that a 1 1/2 quart mold holds 3 1/2 pints of ice cream. But you can use any size mold and adjust the amount of ice cream accordingly.)