Almond Ice Cream Bon Bons

We’ve all heard the sayings about sitting on the couch eating bon bons, right? Well whether you’re brooding, gossiping, or just simply pigging out on your couch, these delicious little things will complete the picture! I started with a simple ice cream recipe using raw almond butter. Then I froze the ice cream in a mini muffin tray, popped them out and covered them in a thick chocolate shell. Prop your feet up and get ready to eat your weight in bon bons!

For the ice cream:

  • 1 can coconut milk
  • 1/2 cup water
  • 1/4 cup raw almond butter
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp guar gum

For the chocolate shell:

  • 8 tbsp vegan chocolate chips
  • 4 tbsp coconut oil

To make the ice cream, simply blend the ingredients and chill in the refrigerator (covered) for 3 hours or more. Then place the ice cream base into your ice cream machine and you know the rest of the drill. By the way, peanut butter will also work and taste great. I used almond butter since my 2-year-old is allergic to peanuts.

When the ice cream is finished churning, spoon it into a mini muffin pan and using a knife, level them so they’re flat. This ice cream recipe is just about perfect for filling a 24-cup mini muffin tray. Place into the freezer for an hour or more, until they’re frozen solid.

In the meantime, make the chocolate shell recipe. In a microwave, heat the chocolate chips and coconut oil in 15 second intervals, stirring each time, until it’s melted and combined.

Next, line a baking sheet with parchment and have it ready inside your freezer to receive the chocolate-dipped bon bons.

Now here’s where you need to be prepared to move quickly! Remove the muffin tray from the freezer and working quickly, carefully run a knife around the edge of each muffin cup until the ice cream shape is released.

I don’t suggest you pop them out more than one at a time since they’ll begin to melt on you. I simply did this for the photo op! : )

Once you’ve released one, quickly dip it into the chocolate shell mixture, turning it for complete coverage, and then place it onto the baking sheet in the freezer. I suggest keeping the freezer door open during this whole process for easy access and speed! So do this dipping process with all the bon bons then close the freezer door and allow them to harden (about 5-10 minutes). After they’ve hardened, dip them each one more time to make sure the chocolate shell is thick enough. Close the freezer door again and allow them to harden until you’re ready to serve.

Finally, plop yourself on the couch and go to town!

Happy eating!

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