A bombe glacée, or simply a bombe in English, is an ice creamdessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book. The dessert appeared on restaurant menus as early as 1882.
By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made with other frozen desserts, such as sherbet, sorbet, or mousse.