Ice Cream Bon Bons

Ice Cream Bon Bons could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This recipe makes 12 servings with 367 calories, 3g of protein, and 24g of fat each. For $1.17 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from The View from Great Island has 102 fans. It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 45 minutes. If you have coconut oil, ice cream, semi-sweet chocolate, and a few other ingredients on hand, you can make it. Plenty of people really liked this side dish. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Ice Cream Bon Bons, Cookies ‘n Ice Cream Bon Bons, and Homemade Ice Cream Bon Bons.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Put a baking sheet in the freezer to get it cold. Then use a small 1 1/2 inch ice cream scoop to scoop out 12 scoops of ice cream and place them on the cold tray. Work quickly and then put the tray back in the freezer.To make the chocolate coating, put the chocolate in a smallish, deep bowl or measuring cup. If you are using bar chocolate, cut it up in small pieces first. Add the coconut oil and microwave it for one minute. Stir well. If the chocolate is not completely melted, put it back in the microwave for 15 seconds. Stir again until the chocolate is completely smooth. Set aside to allow it to cool to room temperature.Remove the ice cream from the freezer. Dip each scoop into the chocolate using a fork to hold the ice cream, and a spoon to help cover it completely. Tap off any excess and lay the bon bon back on the tray. Immediately add the sprinkles, before the chocolate hardens. Continue with the rest of the scoops. You may have to work in shifts so that the ice cream doesn't melt. You can freeze a another plate and transfer a few scoops at a time to the plate if you like.Store the bon bons in the freezer in a plastic or glass food storage container, or in freezer baggies, until ready to eat.

 

Step by step:

1. Put a baking sheet in the freezer to get it cold. Then use a small 1 1/2 inch ice cream scoop to scoop out 12 scoops of ice cream and place them on the cold tray. Work quickly and then put the tray back in the freezer.To make the chocolate coating, put the chocolate in a smallish, deep bowl or measuring cup. If you are using bar chocolate, cut it up in small pieces first.

2. Add the coconut oil and microwave it for one minute. Stir well. If the chocolate is not completely melted, put it back in the microwave for 15 seconds. Stir again until the chocolate is completely smooth. Set aside to allow it to cool to room temperature.

3. Remove the ice cream from the freezer. Dip each scoop into the chocolate using a fork to hold the ice cream, and a spoon to help cover it completely. Tap off any excess and lay the bon bon back on the tray. Immediately add the sprinkles, before the chocolate hardens. Continue with the rest of the scoops. You may have to work in shifts so that the ice cream doesn't melt. You can freeze a another plate and transfer a few scoops at a time to the plate if you like.Store the bon bons in the freezer in a plastic or glass food storage container, or in freezer baggies, until ready to eat.

Nutrition Information:

covered percent of daily need