Ice Cream Bonbons

Ice Cream Bonbons are the perfect homemade frozen treats with rich, creamy ice cream centers inside chocolate coating.

Chocolate-covered ice cream balls are the most simple and adorable Dessert Recipe ever! For more frozen treats, try our Frozen Mud Pie and Easy Ice Cream Cakes

Ice Cream Bon Bons inside

This delicious recipe is perfect for a fun and easy treat to serve a big group. Make the Ice Cream Bonbons a few hours before your next party, and leave them in your freezer until you’re ready to serve. Then you can stack the impressive frozen ice cream balls up in a tower on your favorite serving bowl, and bring them out. 

If you’re worried the ice cream filling will melt, you can always bring out smaller amounts of the treats at a time. But, in my experience, they go fast. So, if you have a reasonably large group, the Ice Cream Bonbons will get gobbled up before they ever have the chance to melt. 

Ice Cream Bon Bons collage

The creamy chocolate treats are a favorite for adults and kids alike. Plus, you’ll love this recipe double because of how it tastes and how easy it is to make. All you have to do is get a pint of vanilla and chocolate ice cream. Then freeze them into 1-inch balls before you add the chocolate coating. If you want to make the ice cream exceptionally gourmet, you could make Homemade Vanilla and Chocolate Ice Cream instead of buying them at the store. 

What is a bonbon?

A bonbon refers to a chocolate candy with some kind of sweet or liqueur filling. In this case, the filling happens to be dreamy, creamy ice cream! What could be better?
The word “bonbon” comes from France, where it means candy. Initially, the French treats came about in the seventeenth century, and the delicacy was quick to spread across the rest of Europe in the eighteenth century. 

Ice Cream Bon Bons dipping ice cream scoop in chocolate

ICE CREAM TREATS

KEY INGREDIENTS

  • Ice Cream: You only need 3 easy ingredients for this recipe. The first two are the ice cream fillings. We used half chocolate and half vanilla ice cream to have some variety in the bonbon’s flavor. 

  • Chocolate chips: Apart from the ice cream, all you need are chocolate chips. Melted dark chocolate gives the ice cream filling a rich, dark coating that hardens nicely into a shell.

TIPS

  • Prep time: Take out two baking pans and line each sheet with parchment paper. 

  • Ice cream balls: Use an ice cream scoop or melon baller spoon chocolate and then vanilla ice cream into balls. Then place each of them on a parchment-lined cookie sheet. Put trays in the freezer for 1 hour. Then take them out and quickly roll the balls into smooth, even circles. Then place them back on the cookie sheet and return to the freezer for another 30 minutes. 

  • Chocolate coating: Towards the end of the freezer time, add dark chocolate chips to a heatproof bowl. Then melt them in the microwave in 30-second increments until smooth. You can also use a double boiler to melt the bowl of chocolate. Take the ice cream balls from the freezer and use a fork or another chocolate dipping tool to coat them. 

  • Finish: Let any excess chocolate drip off of each Ice Cream Bonbon. Then put them back on the baking sheets to freeze until chocolate hardens. It should only take about 20 minutes. 

Ice Cream Bon Bons covered in chocolate

VARIATIONS

  • Ice cream: Since you only need a simple ice cream filling for this recipe, you can replace the chocolate and vanilla with any other favorite flavor. Strawberry, coffee, Rocky Road, mint chocolate chip, or many other flavors of ice cream would taste amazing as the bonbon filling. 
  • Chocolate: You can also try different kinds of chocolate for the coating. Milk chocolate, semisweet, or white chocolate would all make excellent options. If you opt for white chocolate, you can also add a few drops of food coloring to give the Ice Cream Bonbons a colorful coating. 
  • Chocolate peanut butter coating: You can use half chocolate chips and half peanut butter chips to give the ice cream balls delicious chocolate and peanut butter coating. Melt the two kinds of chips, and swirl them together until smooth. Then dip the ice cream balls in the mixture and freeze as usual. 
  • Toppings: You can also add different kinds of decorative coatings to the outside of the candied ice cream. When the chocolate is still melty, dip the bonbons in a bowl of sprinkles, sanding sugar, sea salt, flaked coconut, or crushed chocolate sandwich cookies. Or, if you’re serving Ice Cream Bonbons for the holidays, dip them in crushed peppermint. Just make sure you work fast so that the ice cream doesn’t melt before adding the topping. 
Ice Cream Bon Bons inside

CHOCOLATE TREATS

HOW TO STORE

  • Serve: Make sure you freeze bonbons for at least 20 minutes before serving so that the chocolate has time to harden. Eat the bonbons soon after taking them out of the freezer before they melt. 

  • Store: You can also store the Ice Cream Bonbons in gallon-sized zip lock bags or another large freezer container. To ensure they aren’t too hard, you may want to take the bonbons out of the freezer a few minutes before serving again. 

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Ice Cream Bonbons

Ice Cream Bonbons are the perfect homemade frozen treats with rich, creamy ice cream centers inside chocolate coating.
Yield 32 Servings
Prep Time 1 hour 55 minutes
Cook Time 0 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Line two baking sheets with parchment paper.
  • Scoop 1" balls of ice cream onto the trays and freeze for 1 hour.
  • Roll the balls quickly and re-freeze for 30 minutes.
  • Add chocolate chips to a large microwave safe bowl in 30 second increments until smooth.
  • With a fork or a chocolate dipping tool, dip the frozen solid ice cream balls in the melted chocolate.
  • Drip excess chocolate from the ice cream and place on baking sheet and freeze for 20 minutes.

Nutrition

Calories: 154kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 41mg | Potassium: 173mg | Fiber: 1g | Sugar: 13g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Keyword: Ice Cream Bonbons
Ice Cream Bon Bons collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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