Ice Cream Bon Bons
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A bonbon is a chocolate covered candy that can be filled with anything from chocolate, to liqueur, to nuts, jam, caramel or ice cream.

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.

Yes, otherwise the ice cream would melt.
No. Any type of filling is “traditional” in a bonbon. Ice cream is a specific type of bon bon and obviously, requires ice cream.
You can use any flavor ice cream that you like. Strawberry bon bons are a favorite in my family and we usually call those our Christmas Bon Bons. I’ll decorate the outside with some holiday sprinkles or leave them bare. My best friend loves peanut butter bon bons so when she is town, I’ll use peanut butter ice creams swirled with peanut butter. I’ll crush some peanuts and sprinkle them on top of the chocolate before it freezes so I know they are hers.

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.

Ice Cream Bon Bons
Ice Cream Bon Bons
Ice Cream Bon Bons
Ice Cream Bon Bons
Ice Cream Bon Bons
Ice Cream Bon Bons
Ice Cream Bon Bons

Ice Cream Bon Bons

These heart shaped ice cream bon bons used store bought ice cream and heart shaped cookie cutters to make great Valentine's Day treats.
5 from 1 vote
Prep Time 50 minutes
Cook Time 0 minutes
Total Time 50 minutes
Course Dessert
Cuisine General
Servings 6 Served
Calories 315 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!


Calories: 315kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 58mgSodium: 110mgPotassium: 305mgFiber: 1gSugar: 17gVitamin A: 584IUVitamin C: 7mgCalcium: 196mgIron: 0.2mg
Keyword dessert, frozen dessert, ice cream
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