Ice Cream Bonbons Food
ICE CREAM SUNDAE BONBONS
Provided by Katie Lee Biegel
Categories dessert
Time 3h40m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
- Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
- Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
- Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
- Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
- Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
- Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.
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- 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.
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