BONBON ICE CREAM RECIPES

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ICE CREAM BONBONS RECIPE - KENDRA BAKER | FOOD & WINE



Ice Cream Bonbons Recipe - Kendra Baker | Food & Wine image

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top. Slideshow:  More Frozen Desserts 

Provided by Kendra Baker

Total Time 30 minutes

Yield Makes about 18 bonbons

Number Of Ingredients 5

10 ounces extra-dark chocolate, finely chopped
2 ounces good-quality white chocolate from a bar, chopped
1 cup finely crushed chocolate wafer cookies
1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream
Flaky sea salt, for sprinkling

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.

ICE CREAM BONBONS RECIPE | MYRECIPES



Ice Cream Bonbons Recipe | MyRecipes image

Scoop your favorite flavor of ice cream into balls and cover in melted chocolate and candy sprinkles for these easy 4-ingredient ice cream bonbons.

Provided by MyRecipes

Total Time 6 hours 50 minutes

Prep Time 20 minutes

Yield 12 bonbons (serving size: 2 bonbons)

Number Of Ingredients 4

1 pint ice cream, any flavor
¼ cup sprinkles
8 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon vegetable shortening

Steps:

  • Line two baking sheets with parchment. Using a small ice cream scoop, portion 12 scoops of ice cream. Put 6 on each sheet. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • Place sprinkles in a bowl. Combine chocolate and vegetable shortening in a heatproof bowl and set over a saucepan filled with about 1 inch of water. Place over low heat until water is just simmering (be sure bowl's bottom does not touch water). Cook, stirring often, until shortening and chocolate are melted and smooth, about 5 minutes. Remove bowl from pan and let stand until chocolate is just warm (not hot) to the touch.
  • Working quickly, scoop up 1 ball of ice cream with a fork; hold ball over bowl of chocolate and spoon chocolate over to coat, letting excess chocolate drip back into bowl. Hold coated ice cream ball over bowl of sprinkles and top ball with sprinkles. Use another fork to gently push coated ice cream ball back on baking sheet. Repeat with remaining ice cream balls. Freeze until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 394 calories, CarbohydrateContent 42 g, CholesterolContent 80 mg, FatContent 25 g, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 14 g, SodiumContent 51 mg

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