Eating Bon-Bons all Day!

As a stay-at-home-mom, I’m often teased with the proverbial, “oh, it must be nice to stay home and eat bonbons all day” line.  Now, of course, any of you who have ever actually SPENT an entire day at home with small children knows how laughable that line really is.  Alas, the stigma remains.  So, in the spirit of “if you can’t beat em’, join em’,” I decided that I should AT LEAST know how to make bonbons – even if I never really get to spend time eating them.    So, here is a fabulously easy recipe for Ice Cream Bonbons.

You’ll need:

1 pint of Ice cream – any flavor  (My boys love Mint Chip.)

¼ cup of sprinkles   (or crushed nuts)

½ lb (8oz) semi-sweet chocolate – you can use the bulk chocolate bark bars and grate it (preferred), or buy chocolate chips or even candy melts.  (Also, you can definitely vary the flavors by changing the outer coating – white chocolate, peanut butter candy melt, peppermint candy melt, or dark chocolate would all work)

1 TBSP of Vegetable Shortening. (Such as Crisco)   – Yes, there are probably healthier ways of doing this….feel free to enlighten me!

Start by scooping out your ice cream.  You’ll want a SMALL ice cream scoop, and you should be able to get about 12-15 scoops out of your pint.  Divide these onto two parchment-lined, baking sheets, and cover with plastic wrap.

Freeze the scoops till very firm – best if you freeze overnight.

Next, combine your coating chocolate and shortening in a double boiler.  You can fashion a “makeshift” double boiler by using a heatproof bowl and setting it over a saucepan filled with an inch or so of water.  Make sure the bottom of the bowl does NOT touch the water.  Simmer over low heat – do not boil.  You’ll want to stir often until the chocolate coating is smooth and glossy.  Remove from the heat, and let cool SLIGHTLY – so that it’s warm, but not hot to the touch.

For step three, you’ll want to work quickly.  Prick a frozen ice cream ball with a fork, and hold over the chocolate bowl.  Using a large spoon, spoon chocolate over.  Let excess chocolate drip back into bowl, and then follow with sprinkles.  Now, if you are quick and nimble enough, you can TRY dunking the ice cream balls into the chocolate bowl and then likewise through the sprinkles bowl.  But if you’re not fast enough – you’ll just make a big ice-creamy mess, so keep your spoons handy.

When coated, place back on baking sheet and re-freeze until ready to serve.


Today, I think you SHOULD eat bonbons!!

%d bloggers like this: