A tango of textures, these ice cream bon bons are coated with a hard chocolate shell and sprinkled with delicious crunchy toppings. While this recipe calls for almonds and toffee, we think these chocolate bon bons would work well with a wide variety of toppings - feel free to get creative and experiment with your favorite ice cream toppings.
Ingredients
Prep
- Line a small baking sheet or plate that will fit in the freezer with parchment paper and chill in the freezer for 30 minutes.
- Using an ice cream cooper or tablespoon, scoop 9 balls of ice cream onto the prepared pan and freeze until firm, about 1 hour.
- While your scoops freeze, make the chocolate shell, by melting coconut oil and chocolate in a small saucepan over medium low heat, stirring constantly. Pour melted chocolate mixture into a mug or small, deep bowl and set aside to cool slightly, about 15 minutes.
- Working quickly, dip ice cream balls one at a time into the chocolate mixture. Skewer the scoop with a toothpick for easy dunking. Set coated ice cream scoops onto the lined pan and quickly sprinkle with the topping of your choosing. We suggest toffee for Salted Caramel, chopped toasted almonds for Vanilla Bean, and flaky salt for Bittersweet Chocolate. Cookie and Cream and Mint Chip are great with just the chocolate shell.
- Freeze until the chocolate is set, about 15 minutes and enjoy.Soften the ice cream at room temperature for 5 -10 minutes until easy to scoop but not melted. Scoop ice cream all over the crust, and working quickly, use an offset spatula or the back of a spoon to smooth the ice cream into an even layer on top of the crust. Sprinkle the toasted almonds and marshmallows over the ice cream. Drizzle with chocolate sauce. Cover the pan with plastic wrap and freeze until firm, at least 2 hours. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares and serve immediately.
