These ice cream bon bons are fun and easy to make. Who wouldn’t love a chocolate covered ice cream heart? Perfect for Valentine’s Day, special occasions or just to say, I love you, this recipe belongs in your regular rotation.
You can use any flavor ice cream, although my strawberry bon bons are a favorite and work perfectly for Valentine’s Day. I’ve also used cherry ice cream for Christmas bon bons and mint ice cream for St. Paddy’s Day.
Feel free to use any kind of chocolate (dark, semi-sweet, milk or bittersweet) that you like but see my tips below. Use different shaped cookie cutters and you can make these for all kinds of events, occasions and seasons. So fun!
For this recipe you’ll need two pints of ice cream (any flavor) and a serrated knife to cut through the cartons. You are going to want to “saw” through the cartons creating three equals parts. You should get one ice cream heart out of each slice of ice cream. (Or the shape of your cookie cutter.) Just scrape the remaining ice cream into a plastic container with a lid and freeze for another time. Press your cookie cutter into the ice cream slice and gently push it through creating that heart shape. Using your fingers, gently push the heart out of the cookie cutter. Gently reshape if necessary and immediately lift it with a knife or spatula and put it on the prepared rack.
Do this with all the “slices” of ice cream so you have six hearts. Freeze those hearts on the rack in the freezer.
Here are the most frequently asked questions regarding making these bon bons.
As described above, a bonbon is a small candy covered in chocolate. The filling in a bonbon can vary greatly. A truffle is chocolate ganache that is chilled and rolled into a ball and is typically rolled in cocoa powder although you can also find them rolled in nuts and sprinkles.
In this recipe, I used Dark Chocolate Ghirardelli wafers. But you can chop any type of chocolate that you like (one cup) and add a tablespoon of coconut oil to it. Melt in the microwave in 30-second intervals until melted and smooth. Let cool and pour over the frozen ice cream cut-outs.
If you like these treats, be sure to check out some of my other favorite desserts and treats.
Holiday Chocolate Covered Pretzel Rods
Bake Sale Sugar-Free Cupcakes with 3 Ingredient Cream Cheese Frosting
Ice Cream Bon Bons
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Pint Strawberry ice cream
- 1 Pint Vanilla ice cream
- 10 Oz. Ghirardelli Dark Chocolate Wafers (1 bag)
- Holiday sprinkles (optional)
Instructions
- Put a rack on top of a parchment or tin foil lined baking sheet.
- Take one pint of the ice cream and lay it on its side on a cutting board. Using a serrated knife, cut through the ice cream carton in about one inch sections. You can measure the height of your cookie cutter to make sure you cut a thick enough section of ice cream. I get about three slices of ice cream from each pint container. Each pint makes three hearts. (One heart cut out from each slice. (Need I say, save the rest of the ice cream for your eating pleasure? )
- Working quickly, use a heart shaped cookie cutter to cut out a heart from each ice cream slice. Use a knife or thin spatula to lift the ice cream heart off the cutting board and place on the prepared rack. Put the rack in the freezer to freeze for about 30 minutes.
- Do the same with the second container of ice cream adding those cut out hearts to the same rack in the freezer.
- Meanwhile, heat the chocolate in Measuring cup in the microwave in 30-second intervals stirring in between each interval. (about one minute total) Once the chocolate is melted and smooth, let cool so it is not hot when you pour over the ice cream hearts. Test with your finger. You don’t want this hot. Room temperature is best.
- Remove the tray of ice cream hearts from the freezer. Spoon the melted chocolate over each heart covering all sides. Work quickly so the ice cream doesn’t melt. The excess will drip through the rack and onto the parchment lined baking sheet. If using, sprinkle each with the sprinkles so they stick before the chocolate hardens.
- Freeze again for another 30 minutes.
- Serve one or two hearts on a small plate and watch your guests devour them. Enjoy!
