White Chocolate Ice Cream Bon Bons
Prep time
Total time
Please note that the Prep time does not include freezing times. Also, the rolling and coating may take you longer at first, but once you get the hang of it, it goes quite quickly. See my tips in the post above.
Author: Alisa Fleming
Serves: About 18 ice cream bon bons
Ingredients
- 1 pint dairy-free vanilla ice cream (I use So Delicious Cashew Milk Frozen Dessert)
- 1¼ cups crushed sugar cookies or vanilla wafers (I use about 12 Enjoy Life Crunchy Sugar Cookies)
- 4 ounces food-grade cocoa butter (see post above for options)
- 1 teaspoon pure vanilla extract
- ½ cup + 1 tablespoon powdered sugar, or to taste
- ½ cup raw cashews
- Pinch salt
Instructions
- Let the dairy-free ice cream soften on the counter for 10 minutes while you crush the cookies (I place them in a baggie and crush with a mallet). Place the crushed cookies in a bowl.
- Scoop the ice cream by the tablespoon. As you scoop, drop each into the crushed cookies and roll to coat, shaping if desired. Place the coated ice cream on a small baking sheet or plate lined with wax paper or parchment paper (something that will fit in your freezer). Let them chill for 1 hour or longer to refreeze.
- Melt the cocoa butter (I use this method) with the vanilla.
- Place the powdered sugar, cashews, and salt in a spice grinder or food processor and whiz until powdered, about 1 minute.
- Add the cashew mixture to the cocoa butter (I sift it in to remove any remaining nut chunks) and whisk thoroughly to combine.
- You can use your preferred method to coat the bon bons, but what I like to do is dip the bottoms in the white chocolate, then place them on a greased fork. Use a spoon to drizzle the chocolate over the top while holding over the chocolate bowl. Gently nudge the bon bon back onto the wax or parchment paper (I place them back in the freezer in batches). The chocolate will set up quickly.*
- Enjoy right away (the middles will be soft) or re-freeze for 1 hour or more.
Notes
* The white chocolate has a very thin, runny texture that easily drizzles over the bon bons. It makes a thin, but delicious shell. If you want a thicker shell, you can coat the bon bons two or three times or let the white chocolate sit at room temperature for about 30 minutes. It will thicken slightly, but can be warmed / thinned again if needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/white-chocolate-ice-cream-bon-bons