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“These were so so simple, but brilliant. A super yummy treat for the summer months.” ~Dawn
Have you ever bought those chocolate covered ice cream ‘miniatures’? Ice cream bon bons are the perfect way to have a little dessert while maintaining the illusion that you haven’t really indulged. They’re ingenious. The problem is they come in teeny tiny boxes, and they are so expensive! But guess what? With homemade chocolate coating you can easily make them yourself. Another score for the DIY team. And I love the built in portion control because, if it’s hot enough out, I can easily lose myself in a carton of mint chip. These two-bite Ice cream bon bons are delicious little problem solvers…they’re going to be our best friends this summer.
what you’ll need to make ice cream bon bons
- your favorite ice cream
- we started with plain vanilla, but pleeeeeease expand out from there!
- chocolate
- milk, semi sweet, bittersweet, the choice is yours.
- coconut oil
- sprinkles optional!
- Chopped nuts, coconut, or mini chocolate chips can be used instead of sprinkles.
I only had vanilla ice cream in the freezer when I decided to make these, but if you like the idea you can go crazy with variations. Coffee ice cream is on my list, maybe with a milk chocolate coating, topped with toasted almonds.
I have a fabulous homemade ‘Magic Shell’ recipe on the blog for you to try. I love it so much I made one with Nutella! The concept is that you melt chocolate with a little bit of coconut oil, and the coconut oil makes the liquid mixture harden on contact with the cold ice cream It’s a lot of fun, and very easy.
how to make ice cream bon bons
I made these using a small scoop to form the little balls of ice cream. After a quick dip in the chocolate coating they go back in the freezer until you want to devour them. Because they are coated with a chocolate shell they are easy to store and easy to serve. The coating will keep in a jar at room temperature if you want to make extra.
- Use a small scoop to portion out ice cream balls and set on a lined baking sheet.
- Put the sheet in the freezer to firm up the ice cream balls.
- Make the chocolate coating by melting chocolate and coconut oil.
- Let the chocolate mixture cool.
- Dip the ice cream balls in the chocolate to coat. Add sprinkles if desired.
- Place the ice cream bon bons back in the freezer until ready to enjoy.
fun ice cream bon bon variations
Coffee ice cream + dark chocolate shell
Lemon ice cream + dark chocolate shell
Pistachio ice cream + dark chocolate shell
Cookies and Cream ice cream + white chocolate shell
Rhubarb ice cream + milk chocolate shell
No churn Bailey’s ice cream + semi sweet shell
Mint chocolate chip ice cream + semi sweet shell
How could you not love these?
Each one of these little Bon Bons is two-bites of pure ice cream bliss!
Ice Cream Bon Bons
Ingredients
- 1 pint ice cream, any flavor you like
Magic Shell Coating
- 8 oz semi sweet chocolate, chips or squares
- 8 Tbsp coconut oil
- sprinkles
Instructions
- Put a baking sheet in the freezer to get it cold. Then use a small 1 1/2 inch ice cream scoop to scoop out 12 scoops of ice cream and place them on the cold tray. Work quickly and then put the tray back in the freezer.
- To make the chocolate coating, put the chocolate in a smallish, deep bowl or measuring cup. If you are using bar chocolate, cut it up in small pieces first. Add the coconut oil and microwave it for one minute. Stir well. If the chocolate is not completely melted, put it back in the microwave for 15 seconds. Stir again until the chocolate is completely smooth. Set aside to allow it to cool to room temperature.
- Remove the ice cream from the freezer. Dip each scoop into the chocolate using a fork to hold the ice cream, and a spoon to help cover it completely. Tap off any excess and lay the bon bon back on the tray. Immediately add the sprinkles, before the chocolate hardens. Continue with the rest of the scoops. You may have to work in shifts so that the ice cream doesn’t melt. You can freeze a another plate and transfer a few scoops at a time to the plate if you like.
- Store the bon bons in the freezer in a plastic or glass food storage container, or in freezer baggies, until ready to eat.
Do you have a suggestion for subbing out the coconut oil? I am allergic but would love to make these:(
Yes, you can actually use shortening (Crisco) or vegetable oil.
OK that’s it, I’m making ice cream bonbons this weekend.
I completely forgot about the new, fabulous magic shell, so I this will be much easier.
Yours came out great!
These were so easy! Never would have thought ~ coconut oil! Summer goodness!
A lovely idea and so simple. I could hurt myself popping these in my mouth. I’m afraid to start making this magic shell. I won’t be able to stop 🙂
Ice Cream Bob Bons – nothing could be better.
Have to make this too…might be with white chocolate as my husband loves it!
These were so so simple, but brilliant. A super yummy treat for the summer months.