Ice Cream Bon Bons recipe
“Shake your bon-bon. Shake your bon-bon. Shake your bon-bon!” Shake your Ice Cream Bon-Bons people! Do you guys remember that song? Didn’t Ricky Martin sing that song? Well he had it right when he asked us to shake our “bon-bon” because that is exactly what you will be doing as you are eating one. You guys know that I am on this ice cream kick. Mostly because the ice cream freak comes out in me in the summer time and its hot outside. But there is something about chocolate covered ice cream balls that made me extremely happy inside. I came across this recipe in my Food & Wine cookbook and immediately wanted to try it; mostly because it is one of the easiest recipes in that entire book to duplicate. These are perfect for you to make with kids and they are good for health conscious people. They can have something sweet to take the edge off without eating a whole bowl of ice cream. Plus you can make these for vegans! All you have to do is buy some vegan chocolate chips and ice cream made from coconut milk and there you have it! I doubt if the wafers are vegan though. But I am sure you can find something equivalent. Well, try them and let me know what you think about these Ice Cream Bon Bons!
Recipe adapted from Food & Wine
Ice Cream Bon-Bons
Ingredients
- 10 oz. extra dark chocolate, chopped
- 2 oz. white chocolate, chopped
- 1 cup finely chopped, chocolate wafers
- 1 pint vanilla bean ice cream and chocolate ice cream
Instructions
- In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Scrape into a smaller bowl and let cool slightly.
- Put the crushed cookies on a small plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.
- Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly. Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet. Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons; dip the ice cream scoop in the ice water between scoops. Freeze the bonbons until firm, 30 minutes, then serve.
- What I did differently…
- I lined my baking sheet with parchment paper and made scoops of ice cream as instructed, place the scoops of ice cream on the baking sheet, and set in the freezer to allow to get firm for 15 minutes.
- The chocolate was not sticking as easily when I dipped them and it made the chocolate curdle a little bit, so I poured the chocolate on top and that worked better for some reason.
- You can use the chopped chocolate wafers however you want, I sprinkled them on top for appeal.
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