Ice Cream Bonbons

If you have roughly 2 hours and 30 minutes to spend in the kitchen, Ice Cream Bonbons might be an awesome gluten free, dairy free, and fodmap friendly recipe to try. This recipe makes 6 servings with 735 calories, 9g of protein, and 44g of fat each. For $1.32 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. This recipe from Copy Kat requires ice cream, semi sweet chocolate chips, sprinkles, and vegetable shortening. Plenty of people really liked this side dish. 201 person were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes include Ice Cream Bonbons, Ice Cream Bonbons, and Peppermint Ice Cream Bonbons.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

Nutrition Information: