Ice Cream Bon Bons are the cutest little bite size treats that are simple to make. A scoop of ice cream covered in a hard chocolate shell. With sprinkles, of course.
Ice Cream Bon Bons are simple to make, they just take a few steps with freezing in between to make sure everything stays together.
You start with simple scoops of ice cream. Any flavor you like. I grabbed my favorite classic Homemade Vanilla from Hiland Dairy. I love their Vanilla, it’s classic, it’s creamy with a pure vanilla flavor. I like to do smaller scoops of ice cream for more of a bite size treat. But you can make your Ice Cream Bon Bons any size you like.
The hard chocolate shell around these Ice Cream Bon Bons is magic. I mean, it’s literally Magic Shell. Magic Shell is super simple to make and I love making a batch and bringing it out as a fun topping. It’s so satisfying to take your spoon and breaking through that hard chocolate shell. The Ice Cream Bon Bon chocolate coating is only two ingredients: chocolate chips and coconut oil. Heat and stir. It remains a liquid until it hits the cold temperature of the ice cream. Magic.
Check out the easy and fun recipe plus video for Ice Cream Bon Bons below and let me know what you think!
Looking for other easy ice cream recipes? Check these out too!
Ice Cream Bon Bons are the cutest little bite size treats that are simple to make. A scoop of ice cream covered in a hard chocolate shell. With sprinkles, of course.
Ice Cream, any flavor
1 cup semi sweet chocolate chips
1 Tablespoon coconut oil (measured as a solid)
sprinkles
1. On a sheet pan lined with parchment paper, scoop out ice cream and place the scoops onto the sheet pan. Any size scoops will work, I like smaller bite size scoops. Place sheet pan of ice cream scoops in the freezer for about 15 minutes.
2. While ice cream scoops are in the freezer, you can prepare the chocolate. In a microwave safe bowl, add the chocolate chips and coconut oil. Heat in the microwave for 30 second increments and stir after each time until smooth. Let cool for a few minutes.
3. Take sheet pan out of freezer and then use a fork to dip the ice cream balls into the melted chocolate. (You’ll need to work somewhat quickly) Cover ice cream completely in the chocolate and then tap off excess. Place back onto the sheet pan and sprinkle the sprinkles over the top.
4. Continue until all the ice cream balls are covered then place back in the freezer to firm up again for at least 30 minutes or until ready to serve.
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