The Buckeye is the second most famous combination of PB and chocolate. Its flashier cousin the peanut butter cup is all about the neat edges and shiny perfection, while the Buckeye’s charm lies in its imprecise homemade aesthetic. This ice cream version is just as laid back and loaded with chocolate, ice cream, cake, and peanut butter.
The original Buckeye was born in the cul-da-sacs of Ohio during the 60s. The recipe (which hasn’t changed much) is simply peanut butter along with a handful of ingredients molded into a ball and dipped in chocolate. The little bald spot on top resembles the state nut – you guessed it – the buckeye.
Making a Buckeye ice cream bombe is fairly simple, the only special skill needed is a bit of patience. Below you’ll find some tips but there’s no need to sweat a few imperfections, it’s all part of the Buckeye’s appeal.
tips for molding
- Freeze the molds (the bowls) in advance to help prevent excessive melting
- Firm up ice cream that gets too soft to work with by putting it in the freezer for a few minutes. The longer it continues to get soft, the harder it is to fix.
- Press down on the ice cream when layering to remove air pockets
- Weigh down the small bowl if it doesn’t want to sit inside the peanut butter layer. Put a heavy can into the small bowl before placing the bombe in the freezer.
- Lining the mold with plastic wrap makes it easier to remove after freezing but it will leave some ‘wrinkles’ on the surface of the bombe.
- To unmold, hold the bombe in one hand. In the other hand use a cake round or small plate to push on one edge of the bombe until it slides out the opposite side.