ORIGINAL BON BONS ICE CREAM RECIPES

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

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.