Ice Cream Bonbons are the perfect homemade treats with rich, creamy ice cream centers inside chocolate coating. Plus ideas to customize!

Chocolate-covered ice cream balls are the most simple and adorable dessert recipe ever! For more Frozen Treats, try my Baked Alaska and Drumstick Ice Cream Cones.

Sabrina’s Ice Cream Bonbons

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 ice cream balls up in a tower on your favorite serving bowl, and bring them out.

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Ingredients

▢ 1 pint vanilla ice cream
▢ 1 pint chocolate ice cream
▢ 3 cups dark chocolate chips (about 18 ounces)

Instructions

Line two baking sheets with parchment paper.
Scoop 1-inch 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.

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About this Recipe

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 your own Homemade Vanilla and Chocolate Ice Cream instead of buying it at the store.

Chef’s Note

If you’re worried the ice cream filling will melt, you can always bring out smaller amounts of the treats at a time. However, 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.

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.

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.

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 a 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.