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If you’re a peanut butter lover I’m about to BLOW YOUR MIND (and taste buds) with this Seriously Delicious Buckeye Ice Cream Peanut Butter Cake Bomb! Creamy peanut butter swirl ice cream, buckeye filling, chocolate cookie crumble and ridiculous hot fudge center!
Ice cream to me knows no seasons as it’s always in my fridge. It’s been there for celebrations, parties, break-ups, date nights, girl’s nights, and those nights when you just want to shut off the world, pop in your favorite movie and curl up on the couch with a big ol’ bowl of creamy deliciousness. Ice cream gets me. It doesn’t judge and is always there to comfort. Just like how I am when it comes to pizza, I’m an ice cream snob. We LOVE Blue Bunny® ice cream. Like if you looked in my freezers right now I have 4 containers there plus a package of their new Bunny Snacks™. Ice cream is no joke in my house. We take it very seriously and even more serious when you touch a flavor that is not yours. While marriage is all about give and take; an equal partnership there is nothing equal when it comes to ice cream. You have yours; I have mine – let the balance stay as that.
I’m fortunate right now as the amazing folks from Blue Bunny® reached out looking for deliciously creative ways to showcase some of their new 2017 lineup of ice cream flavors and treats. Needless to say, I
was am over the moon elated. I mean I get a professional reason to go buy (and eat) ice cream! HA! Take that yoga pants for judging me every time I eat ice cream! This is a legit reason to partake in deliciousness!
As I mentioned they recently came out with new flavors and treats, one of which I’m going nuts over. If you’re a peanut butter lover you’re going to lose your mind! PB ‘N Cones™ has swirls of creamy peanut butter and crunchy chocolate dipped cone pieces throughout the delicious vanilla ice cream. Wha?! They also came out with Rockin’ Rocky Road™, Monster Cookie Mash, Toffee Brownie Twist™ and Mint Cookie Crunch as well. Plus for all of your cherry lovers, their Cherrific Cheesecake, which had been a seasonal flavor, is now available year-round. I know Mr. Fantabulous is thrilled about that flavor!
And then if it couldn’t get any better they introduced Bunny Snacks™. Bunny Snacks™ are these irresistible perfect bite-size treats that are available in four must-have flavors: Salted Caramel Pretzel, Chocolate Vanilla Twist, Chocolate Chip Cookie and Cookies ‘N Cream. What I learned is that they’ve been creating delicious ice cream made with fun, fresh ingredients for more than 80 years! that’s incredible! Now for me, I was hopping for joy when I found Blue Bunny® products at my local Walmart. FYI… are available at Blue Bunny® products Walmart stores nationwide.
This recipe is my Mom’s “Ice Cream Pudding Cake” which as you’ll see has no cake or pudding in it. It’s just what she called it. If I remember correctly I did ask her this when I was little and this recipe started off as a way to use up any ice cream she had in the freezer that quite wasn’t enough to make a bowl for a single person. She would take all of the leftover ice cream, put it in this bowl type dish and almost layer it with a ‘surprise’ in the center. If she had a leftover cake that would go in or crumbled brownies. The center always was a cherry which, as you all know me, there is no way I’m putting a cherry in my dessert. Uh huh.. no way. I think where the pudding came from is the ice cream had an almost ‘pudding’/custardy type texture as it was super creamy and thick.
Today is my homage to her recipe with a few tweaks as I needed to go all Peanut Butter in your face here. Since I wanted to showcase the PB ‘N Cones™ flavor I figured I’d add chocolate to the mix just because chocolate and peanut butter go together like air and my existence. And since I can, I opted to make a buckeye filling to add not only a different textural element but hello… MORE PEANUT BUTTER! And because I’m weird and need a crunch factor, the crushed sandwich cookies round it out. Oh yeah, the chocolate shell drizzle is added at the end for two reasons – it adds a gorgeous element and secondly… IT’S DELICIOUS!
This whole thing is really simple to make but it takes a tad bit of patience as you need to let it set (in the freezer) between each step. The only real ‘baking’ you have to do is whip up the buckeye filling. Now unless you’ve been living under a rock, Buckeye’s (not sure if they are deemed a cookie or a candy) is a mixture of creamy peanut butter, cream cheese, confectioners’ sugar and a splash of cream. They are shaped into round balls, frozen and then dipped in chocolate. Whoever first came up with these is a genius. Legend has it that the reason they are called buckeyes is because they resemble the nut of the Ohio buckeye tree.
Now when Mom made her version of this she typically made it as large dessert. She’d take her large metal bowl and form it in there so when she displayed it out for dessert, folks would be in awe. Honestly, while I prefer making these as individual ones for just Mr. Fantabulous definitely make a large one. It’s truly spectacular to display to your dinner guests. It looks elegant and so difficult to make when, honestly if you can scoop stuff in a bowl, you can make this.
The hardest part of making this dessert is waiting for it to freeze solid. But I can tell you this – the fudge center and buckeye filling don’t get ‘solid’ or hard. Which is perfect as you don’t want a soft ice cream outside with a rock hard center. These 3 different textural elements pair perfectly together.
When it comes to serving these, if you make them like I do in the small ramekins is you need to set each one either out for a few minutes (trust me, not long) or set each one in a warm water bath. HOWEVER do not submerge it but rather just have enough warm water to go up the sides half way. It only takes a second to feel the plastic wrap loosen from the ramekin and the whole thing pop out. Once plated, drizzle with the chocolate shell coating and give to your guests. The shell coating cracks as you touch it with a spoon giving way to that luscious Blue Bunny® ice cream.
Additionally, you have a few options when making these:
- Make them in the 8-ounce ramekins for a larger serving. Typically this is one that Mr. Fantabulous and I will split on date night. Yes we have date nights but at home.
- Make it in a larger bowl to have a family-style dessert and where you want to really impress your guests.
- Make them in 4-6 ounce ramekins for true individual servings.
As for freezing these, once they are completely frozen, you can certainly remove them from the ramekins, double wrap with plastic wrap and store in a freezer container for 2 months. But let’s be real here – the only way these are going to last 2 months in your freezer is if you make 9,000 of them at once.
For more delicious inspirations to make Summer #SoHoppingGood check out this website! To find all of your favorite flavors and treats, check out Blue Bunny’s website! And don’t forget that my birthday is this Sunday to definitely hop on over to Blue Bunny Cakes website to celebrate with me!Print
- 1 46oz container Blue Bunny ® PB ‘N Cones ™ Ice Cream, slightly softened
- 4 ounces Cream Cheese, room temperature
- 1/2 cup creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1/4 cup heavy cream
- 6 heaping tablespoon hot fudge sauce, room temperature
- 6–8 crushed chocolate sandwich cookies
- Chocolate Shell topping for drizzle – *see note on how to make your own
- Lightly spray six 8-ounce ramekins with plastic wrap (or one 8-cup freezer safe bowl).
- Line each ramekin with plastic wrapping leaving at least a 3” overhang on all sides.
- Place 1/2-3/4 cup of the slightly softened Blue Bunny ® PB ‘N Cones ™ Ice Cream in the ramekin and spread around evenly and slightly up the sides. Place the containers in the freezer for 15 minutes.
- While the ramekins are in the freezer, make the buckeye filling by creaming together the cream cheese and peanut butter. Once mixed add in the heavy cream and confectioners’ sugar until thick but spreadable.
- Remove the ramekins from the freezer and evenly divide the buckeye mixture into the cups. Be careful not to push the mixture to the sides. Take your thumb and press down in the middle to create a well.
- Place the ramekins back in the freezer for 15 minutes.
- After 15 minutes remove them from the freezer and place 1 heaping tablespoon of hot fudge in the center of the buckeye mixture. Top with the crushed cookies and finally add the rest of the ice cream on the top and down the sides. The mixture should be even with the top of your ramekin.
- Take the plastic wrap overhang and fold it over the ice cream pressing down. Wrap the entire ramekin again in another sheet of plastic wrap and place in the freezer for at least 6 hours or overnight.
- To serve, remove the ramekins from the freezer and place each one in enough warm water just so it comes half way up the side. This should only take a few seconds. Unwrap and gently pull the ice cream bomb out of the ramekin by using the plastic wrap.
- Invert on a plate and drizzle with chocolate shell topping.
To make your own Chocolate Shell drizzle:
1 cup dark chocolate, chopped
1 tablespoon corn syrup
2-3 tablespoon coconut oil
Microwave for 30 seconds at a time until smooth and creamy. Store in an airtight container in the pantry, not the fridge. If it hardens, just remove the lid and microwave for a few seconds.