“Resee’s” Ice Cream Cake

Need I say more?


Chocolate Bowl:

  • 2 4-oz. bars baker’s chocolate
  • 1/4 cup butter, ghee, or coconut oil
  • 1/2 cup honey

Peanut butter ice cream:

  • 2 cans coconut milk or 2 cups heavy cream + 1 1/2 cups milk
  • 3/4 cup honey
  • 1 tsp. vanilla extract
  • 3/4 cup all natural peanut butter or almond butter, at room temp.

Chocolate Cookie Crumbles:

  • 3/4 cup cashews
  • 1/8 tsp. salt (omit if the cashews are salted)
  • 1/8 tsp. baking soda
  • 3 tbs. honey

Fudge Sauce:

  • 4 tbs. butter, ghee, or coconut oil
  • 6 tbs. heavy cream or coconut milk
  • 1/2 cup honey
  • 4 oz. baker’s chocolate (100% dark), chopped

Chocolate Ice Cream:

  • 2 cans coconut milk or 3 1/2 cups heavy cream or 2 cups heavy cream + 1 1/2 cups milk
  • 3/4 cup honey
  • 1 tsp. vanilla extract
  • 1/2 cup cocoa powder


To make it less overwhelming, I’ve divided the directions into different days. It will take you more than one day to make, no matter how you make it. Here it is divided into three days.


Day 1:

Melt all the “Chocolate Bowl” ingredients in a double boiler over medium-low heat.

Line a large bowl with plastic wrap (you may need to use more than one piece to cover the bowl completely). Try to keep the plastic as smooth and flat against the bowl as possible. Make sure you have it going over the sides of the bowl too, to help when taking it out.

Plastic lined bowl

After the chocolate has melted, whisk it all together so that it’s smooth and shiny.


Pour the melted chocolate into the plastic lined bowl and spread it evenly around the inside of the bowl. Freeze.

Chocolate covered plastic lined bowl


Preheat oven to 350F.

Pulse the cashews, salt, and baking soda for the “Chocolate Cookie Crumbles” in a food processor until finely ground. Drizzle in the honey and blend until combined.

Gather the dough and place on a clean counter or a sheet of parchment paper. Place another sheet of parchment paper on top and roll out to about 1/4″ with a rolling pin.

Place rolled-out dough onto a baking sheet and bake for 8-10 minutes. Place on a rack to cool completely, then crumble/coarsly chop. Store in the fridge until needed.


Gently whisk (or blend in a blender, if using coconut milk) the “Chocolate Ice Cream” ingredients together until combined. Cocoa powder is a pain to whisk in, but it may be easier if you put that in the bowl first then pour the milk/cream on top of it. Or you could mix it with the honey first, then add the extract and milk/cream. It doesn’t matter what order you mix it if you’re using a blender. Cover and refrigerate.


Day 2:

Take the chocolate bowl out of the freezer. Run some warm water on the outside of the bowl, being careful not to get any on the chocolate itself. Gently peel the plastic wrap away from the sides of the bowl until you can take the whole thing out. The chocolate is pretty flexible, so you shouldn’t have to worry too much about it cracking. Peel the plastic wrap off the chocolate bowl, then place the chocolate bowl back into the mixing bowl. Place back in the freezer.

Freeze the chocolate ice cream mix in an ice cream maker according to the manufacturer’s directions. It should take about 25-30 minutes.

Pour half of the chocolate ice cream into the chocolate bowl (after you’ve removed the plastic wrap). Freeze. Keep the other half of the chocolate ice cream in the freezer in a separate container.

Combine “Fudge Sauce” ingredients in a double boiler over medium-low heat. After everything is melted and whisked together, pour into a separate container and let cool.

Chocolate fudge sauce

After the ice cream has frozen and the fudge sauce has cooled, spread half of the fudge over the ice cream. Then sprinkle half of the chocolate cookie crumbles over the fudge layer. Freeze.


Day 3:

Gently whisk (or blend in a blender, if using coconut milk) the “Peanut Butter Ice Cream” ingredients together.

Freeze in an ice cream maker, according to the manufacturer’s directions.

Pour peanut butter ice cream onto the cookie layer, evening it out with a rubber spatula. Freeze.

While the pb ice cream is freezing, reheat the rest of the fudge sauce in a double boiler. Cool.

Spread melted and cooled fudge sauce over frozen peanut butter ice cream. Sprinkle the rest of the chocolate cookie crumbles over the fudge. Freeze.

Let the rest of the chocolate ice cream sit out for 20-30 min. to soften. Spread onto cookie layer. Freeze.

Place a plate on top of the bowl, then flip the bowl over so that the cake comes out onto the plate. Let it sit out until soft enough to cut, then serve. The amount of time you will need to let it sit out for will depend on whether you used milk and cream or coconut milk. Coconut milk will take longer to thaw.

I made this for my brother’s birthday (hence the 15 on the cake). Everyone from my dad’s side of the family came over for a weekend to camp out for my uncle’s 50th. We celebrated all of the other August birthdays too. It was awesome :D. The cake was awesome too. The picture doesn’t look like much, but everyone who had it loved it.


Resee's Ice cream cake


This is really random but it’s just too funny:


I think I’ll put something funny in all my posts now. 😛













Leave a Reply

Your email address will not be published. Required fields are marked *