Ice Cream Bon Bons
- By Amy Dong
- Published Jul. 13, 2012
- Updated Feb. 20, 2024
My last post featured our family recipe for homemade mint chip ice cream. Before the fam could polish off the entire batch, I decided to put my speed skills to test and whip up a batch of Mint Chip Bon Bons. True, these little guys require some quick juggling. Oh, but they are adorable and so fun to pop into your mouth.
Video: Watch Us Make This Recipe
I found a few great tips on how to quickly coat the ice cream balls from food plus words . The more frozen solid your ice cream balls are prior to working in the melted chocolate, the easier it will be. You will definitely want to make the ice cream balls the night before so they can set solidly overnight.
If you appreciate mint chip ice cream, you’ll adore these cute bon bons. My favorite part is that they can be kept frozen for however long and easily brought out for an impressive sweet treat when friends come calling kind of like these chocolate popsicles. Make-ahead-so-you’re-not stressing-last-minute type of dessert. I love it.
Did you make this?
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Ice Cream Bon Bons
Ingredients
- 1.5 quart mint chip ice cream
- ½ – 1 cup semi sweet chocolate chips
- 1-2 tsp vegetable oil
- sugar crystals, for decoration
Instructions
- Make mint chip ice cream a day or two beforehand, or buy a good carton of it (i.e., Dreyers/Edy’s). Using firmly frozen ice cream, scoop ice cream into small balls and place onto parchment or wax lined plate. You might have to put plate back in freezer here and there are you work, especially if your ice cream starts getting a bit soft. Insert toothpick into each ice cream ball. Leave all ice cream balls in freezer to firm up well overnight.
- Melt chocolate and oil in a bowl over saucepan of simmering water, not allowing bowl to touch water. Stir until melted and smooth. Remove from heat and let cool off a bit, so it’s still melted but not hot.
- Working quickly and with small batches at a time, hold each ice cream ball by toothpick and spoon melted chocolate all around it. Set bon bon down on parchment/wax lined plate and remove toothpick. Quickly sprinkle sugar crystals over top before chocolate firms up. Repeat in batches until all bon bons are complete. Freeze for a couple of hours, if you can wait that long!
Notes
- Always make sure that your mint chocolate chip ice cream is firmly frozen before you start working with it. This will make it easier to scoop into balls and will prevent it from melting too quickly when you add the chocolate
- When melting the chocolate, be patient and stir it regularly. It’s important to remove it from the heat when it’s melted and smooth, but not too hot. This will help the chocolate coat the ice cream smoothly, without melting it.
- Don’t skip the step of leaving the ice cream balls in the freezer overnight. This allows them to set solidly and makes it easier to coat them in the chocolate.
- If you’re using toothpicks, remember to insert them into the ice cream balls before they go into the freezer. This way, they’ll be easy to hold and dip in the chocolate later.
- Work in small batches when coating the ice cream balls with chocolate. This will make sure that the chocolate stays at the right consistency and doesn’t start to harden before you can add the sugar crystals.
- Feel free to get creative with your decorations. While we’ve used sugar crystals, you can also use sprinkling sugar, such as jimmies or nonpareils, to add a pop of color and crunch.