Ice Cream Bon Bons
Summer / Fall / Winter / Spring / Coconut Oil / Cook / Dessert / Gluten Free / LouAna / Vegetarian /
Remember the first time you tried that magical liquid chocolate that turned solid the moment it hit your ice cream? Now you can make a homemade version with the help of coconut oil. Just dip small scoops of vanilla ice cream into our chocolate mixture, then top with sprinkles, flaky salt, cocoa nibs or toasted coconut.
PREP, COOK, TOTAL TIME
Inactive: 60 minutes
Active: 20 to 25 minutes, divided
Yields: 12 bon bons
2 teaspoons LouAna Coconut Oil or LouAna Organic Coconut Oil
8 ounces dark chocolate, chopped
1 pint premium vanilla bean or your favorite ice cream
Your choice of toppings, such as toasted coconut, sprinkles, sea salt, cocoa nibs, crushed candy bars, etc.
Place small scoops of ice cream into a small baking dish or plate and place in freezer for 30 to 60 minutes or up to overnight to become very firm.
When you are ready to make bon bons, in a heat-proof bowl, add coconut oil and dark chocolate. Melt on high for 30 seconds. Stir and repeat, until chocolate is melted together with coconut oil and smooth. Allow to cool for 10 minutes.
Now, dip firm ice cream into dark chocolate with the help of two forks. Top with toppings of your choice and return immediately to freezer to harden.
If you make this recipe, share a photo with us on Facebook or Instagram! Just tag your post with #LouAnaCooking
Ice Cream Bon Bons Recipe photo credit: LouAna
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