Ice Cream Bonbons Recipes

ICE CREAM SUNDAE BONBONS

Steps:

• Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
• Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
• Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
• Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.

ICE CREAM BONBONS

Steps:

• Start by placing a cookie sheet in the freezer to chill, once the try is chilled, you can begin to scoop the ice cream. Use a small cookie scoop to scoop out the ice cream balls. Work very quickly, stop and place the scooped balls into the freezer if they begin to melt. Pop the ice cream balls into the freezer for six to eight hours.
• The ice cream must be frozen solid before placing warm chocolate on top, or the chocolate will slide right off. Heat chocolate and shortening over a double boiler, you want to gently heat the chocolate stirring until smooth. Then remove the bowl of chocolate off the double boiler, and allow to cool for 5 to 7 minutes. If the chocolate is too hot, it will melt the ice cream immediately and the ice cream will slide off.
• Working very quickly pick up the ice cream ball with resting on a fork, hold over chocolate, and spoon melted cooled chocolate over the ice cream, let the excess drip off, then quickly put the ball down on the cookie sheet, and work with the next ice cream ball.
• Time is of the essence, work quickly. If you want to add nuts, sprinkles, or any other toppings do so while the chocolate is "wet" an not fully yet. Before eating pop the bonbons back into the freezer for approximately 2 hours before serving.

MINT CHOCOLATE BONBONS

Steps:

• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
• Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
• Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

MOCHA-PECAN ICE CREAM BONBONS

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; place in freezer to keep cold. Place pecans in a shallow bowl., Working quickly, scoop ice cream with a melon baller to make 3/4-in. balls; immediately roll in pecans. Place on prepared pan; freeze at least 1 hour or until firm., In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely., Working quickly and in batches, use a toothpick to dip ice cream balls into chocolate mixture; allow excess to drip off. Place on a waxed paper-lined pan; remove toothpick. Return to freezer; freeze until set. For longer storage, transfer bonbons to a covered freezer container and return to freezer.

ICE CREAM BONBONS

Steps:

• 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. Sprinkle salt on top. 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. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

BOYSENBERRY-GRAND MARNIER ICE CREAM BONBONS

Steps:

• To make Boysenberry Ice Cream:
• Sprinkle sugar over berries in small bowl. Let stand 45 minutes at room temperature. Puree berries in processor. Strain through sieve into large bowl, pressing on solids with back of spoon. Bring cream to simmer in heavy medium saucepan. Whisk yolks in bowl to blend. Gradually whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into berry puree. Refrigerate until cold.
• Place 9x13-inch baking dish in freezer. Transfer berry custard to ice cream maker and process according to manufacturer's instructions. Spread ice cream in bottom of chilled dish. Freeze.
• To make Grand Marnier Ice Cream:
• Remove peel (orange part only) from oranges in long wide strips, using vegetable peeler. Place in heavy medium saucepan. Add 1 cup cream, half and half and sugar. Bring to boil, stirring occasionally. Remove from heat. Cover and let steep 30 minutes.
• Remove peel from cream using slotted spoon and discard. Bring cream mixture to simmer. Whisk yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into bowl. Mix in 1 1/2 teaspoons grated orange peel, then remaining 1 cup cream. Refrigerate until cold, about 2 hours. Mix in Grand Marnier.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon over boysenberry ice cream in dish; smooth top. Cover with waxed paper. Freeze until very firm, at least 6 hours or overnight.
• Line 4 small cookie sheets with foil. Place in freezer for 20 minutes. Remove 1 sheet. Dip 1 1/2-inch-diameter ice cream scoop into cup of hot water. Working quickly, scoop up layered ice cream. Round off edges with index finger. Release ice cream ball onto frozen sheet. Repeat, forming 15 ice cream balls. Insert 1 toothpick into center of each ball. Return sheet to freezer. Remove second sheet from freezer. Repeat process to form 15 more ice cream balls. Return sheet to freezer. Pack remaining ice cream into container and freeze. Freeze ice cream balls until very firm, at least 6 hours or overnight. Using metal icing spatula, loosen ice cream balls from foil; refreeze.
• For dipping:
• Melt bittersweet chocolate with 1/4 cup shortening in heavy medium saucepan over very low heat, stirring until smooth. Cool to lukewarm. Remove 1 sheet of ice cream balls and 1 foil-lined frozen sheet from freezer. Fill 1/4-cup measuring cup with melted chocolate. Working quickly, hold 1 ice cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat. Allow excess chocolate to drip off. Place bonbon on foil-lined sheet. Repeat with remaining balls. Twist and turn toothpicks to loosen; remove from bonbons. Freeze. Repeat dipping process with remaining ice cream balls and frozen cookie sheet. Freeze for 30 minutes.
• Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly. Cool to lukewarm. Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly, Remove 1 sheet of bonbons from freezer. Dip 1 bonbon halfway into white chocolate, covering one side and hole left from toothpick. Place on same frozen sheet. Repeat with 4 more bonbons. Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines. Dip another spoon into melted white chocolate and wave from side to side over 5 solid chocolate bonbons, allowing chocolate to fall in zigzag lines. Dip finger into melted bittersweet chocolate and dab over top of one of remaining bonbons on sheet, covering hole left from toothpick. Sprinkle chocolate shavings over. Repeat with remaining 4 bonbons on sheet. Return bonbons to freezer.
• Remove second sheet of bonbons from freezer. Dip half of walnut into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa powder. Brush off excess. Place on same sheet. Freeze at least 4 hours or overnight. (Can be prepared 1 week ahead. Store in single layer in airtight container.)