The Buckeye Bombe

Inspired by the mid-western candy, the Buckeye Bombe has layers of peanut butter and chocolate ice cream molded in a giant sphere on top of a luscious cake base, and the whole thing is covered in a thick dark chocolate shell.  A peanut butter lover’s dream come true! 

  • Author: MJ




  • 1 layer chocolate cake 
  • 125g  (½ cup)water 
  • 125g (½ cup) sugar 
  •   10g rum (optional) 



  • 125g (4oz) dark chocolate 
  • 100g (½ cup) refined coconut oil
  •   62g (3 TBS) organic light corn syrup


  • 8” bowl 
  • 6” bowl (same shape as 8″)*
  • 4” bowl or glass 



  1. Make the rum simple syrup:  combine sugar and water in a small saucepan over medium heat.  Stir just until sugar is dissolved.  Bring to a boil then remove from heat and add rum (if using).  
  2. Set aside to cool.  Can be made up to 3 days in advance. 


  1. Freeze the large bowl for about 20 minutes until very cold.  Spread the peanut butter ice cream in the bowl in an even layer including the sides and all the way up to the rim. 
  2.  Press the smaller bowl gently into the peanut butter layer, cover with plastic and freeze for 40 minutes or until firm.   If the small bowl won’t stay in place, weigh it down with a heavy can before freezing. 
    molds for an ice cream cake
  3. Remove the small bowl.*  Spread the chocolate ice cream on top of the peanut butter layer, leaving a couple of inches to fit the cake in on top.   Cover and freeze while prepping the cake. 
    spooning chocolate ice cream into a mold
  4. Brush the cake all over with simple syrup.  Place the cake in the mold. 
    a filled ice cream mold
    It should cover the chocolate ice cream and fit inside the peanut butter layer at the rim (see photo below)  Fill in gaps with more ice cream or if the cake is too big, trim to fit.  Cover and freeze for two hours or until completely firm. 


  1. Combine ingredients in a small heat-proof bowl and set over a pan of simmering water (or double boiler).  Stir until the chocolate has melted into a smooth shiny sauce.   Remove from heat, pour into a container and let cool at room temperate until it is cool to touch.*  
  2. Have a wire rack ready on a cookie sheet. Place the bombe with the cake round under it on the wire rack and freeze for at least 15 minutes until firm. 
  3. Place the 4″ bowl or glass on top of the bombe, slightly off-center.  Quickly pour the chocolate shell sauce all over the bombe, it will set almost immediately.
    pouring chocolate over a sphere of ice cream cakeCarefully remove the 4″ bowl and smooth out any rough edges.  Loosely cover with plastic wrap and freeze until hard.
  • To serve:  Let the bombe sit at room temperature for 10 minutes.  Run a knife under hot water, and dry. Slice bombe into wedges, wiping the knife clean after each cut. 


  • Nesting bowls are a good option.  If the bowls are different shapes it’s OK, the bombe will just look a little different (the slices won’t have even rainbow style layers) 
  • If the small bowl sticks, gently run a warm slightly damp dishcloth around the inside then wiggle it free.  It may take a little patience but it will come out.  If the peanut butter layer is too soft at this point, smooth it out and refreeze 5-10 min until firm.
  • Give the chocolate shell mixture a couple of stirs every now and then so the heat is evenly distributed as it cools.  It’s ready when it’s thick but still pourable and about the same as room temperature.
  • Unmolding takes patience.  If the bombe just doesn’t want to come out, briefly run a slightly damp warm (not hot) dishtowel around the outside.  Do NOT dip in hot water, too much heat is likely to turn the ice cream into a sticky uneven mess.