Ice Cream Bonbons
Feb 16, · Line two baking sheets with parchment. Using a small ice cream scoop, portion 12 scoops of ice cream. Put 6 on each sheet. Cover with plastic wrap and freeze until firm, at least 6 hours or 3/5(3). Place ice cream bon bons on individual dessert plates; garnish with whipped cream and strawberries. Tip #1 - If ice cream becomes too soft while coating, return to freezer. Tip #2 - Chocolate Coated Ice Cream Bon Bons 5/5(1).
At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top. Slideshow: More Frozen Desserts. 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 how to place a horseshoe for good luck. Freeze the bonbons until firm, 30 minutes, then serve. Ice Cream Bonbons. Rating: 4 stars 1 — Couldn't eat it 2 — Didn't like it 3 — It was OK 4 — Liked it 5 — Loved it Ratings 5 star values: 0 4 star values: 3 star values: 0 2 star values: 0 1 star values: 0.
Read Reviews Add Reviews. By Kendra Baker. Pin Print ellipsis More. Gallery Ice Cream Bonbons. Recipe Summary total:. Be the first to review! Review this recipe. What did you think about this recipe? Did you how to get a pink slip any changes or notes? Cancel Submit. All Reviews for Ice Cream Bonbons. Reviews: Most Helpful. Share options.
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Jul 05, · 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. . May 17, · 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. Jul 26, · I have a vague memory of eating ice cream bon bons on the couch with my sisters as a little girl, and you can probably find a version of them at your local movie theater. But you can also make your own and store them in the freezer for the moments when an ice cream craving strikes yet a whole bowl of dessert seems over-the-top.
I mean, just say it: bon bon. It sounds fancy and delicious and all sorts of difficult to make. I have been compensated by The Kroger Co. Keep reading for the Ice Cream Bon Bons recipe! When I think of bonbons, I think of some sort of filling enrobed in chocolate. Fondant apparently will do! I know. The horror. To celebrate the launch of Low Cow Lite Ice Cream , exclusively available at Kroger, I wanted to make a treat that tastes indulgent, but that is actually pretty healthy.
Each pint of Low Cow Ice Cream has around calories for the whole pint! This means I can keep the ice cream bon bons in my freezer and not worry about them undoing all my hard work. First, choose your flavor! I think the birthday cake would be super delicious coated with white chocolate and sprinkles and the chocolate is sure to be undeniably good coated in peanut butter or melted peanut butter chips.
Use a size 50 disher or a tablespoon , scoop all the ice cream out from the pint container and onto a parchment-lined cookie sheet. Pop this in the freezer and freeze until solid. Remove using a chocolate dipping fork or a regular fork and place on another parchment-lined baking sheet.
To do this, I kept the bulk of the ice cream balls you get about 15 balls from each pint of ice cream in the freezer, removing at a time and dunking them one by one. Can you make these without coconut oil? Not really. I tried this, but found that the chocolate seized up after making just a few of the bon bons. I surmise this might be because one of the ingredients in Low Cow is water, and chocolate seizes up when it comes into contact with water. By using coconut oil as an emulsifier, the chocolate stays workable throughout the whole process.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine. Sea salt caramel? These would not last 10 minutes in my house. I would buy the dress in one size larger and just go to town on these! Bon bons were my favorite at the theater when I was a kid.
Total Time: 2 hrs 1 min. Servings: 15 bon bons. Instructions Use size 50 disher or tablespoon to scoop approximately 15 ice cream balls from entire pint of Low Cow Lite Ice Cream. Place each ball on parchment-lined cookie sheet. Place sheet in freezer. Freeze until solid. Heat chocolate chips and coconut oil in microwave for 1 minute. Stir until fully combined. Remove ice cream balls from freezer and dip one at a time in chocolate mixture. Remove with chocolate dipping fork or regular fork and place on parchment-lined cookie sheet.
Repeat with remaining ice cream. Place ice cream bon bons in freezer. Freeze until solid, then enjoy! Nutrition Facts. Course: Dessert. Cuisine: French. Author: Rebecca Swanner. Did you make this recipe? Leave a review below, then take a photo and tag letseatcakeblog on Instagram so we can see it! Author Recent Posts. Rebecca Swanner. Pleased to meet you. My background is in publishing I've worked at Parade, Men's Journal, Us Weekly, Stuff, Blender, Beachbody, and more , mostly with a focus in health, fitness, and entertainment.
I've also run my own baking company and competed on Cupcake Wars, so hit me up with your baking questions! For more details, check out my full bio or follow me on Instagram , Twitter , or LinkedIn.
Latest posts by Rebecca Swanner see all. Read This Next. Comments Skip to Comment Form Sea salt caramel? Thank you! These look so fun and delicious! Perfect for these hot summer days! Leave a Comment Cancel reply Your email address will not be published.
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