Ice Cream Bonbons

Wafer cookies are topped with ice cream, then covered in chocolate to make these easy Ice Cream Bonbons at home. This is such an easy treat to keep in the freezer for when a sweet craving hits.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 2

Freezing Time 1

Total Time 1 17

Servings bonbons

Calories 223kcal

Author Deborah Harroun

Ingredients

15 Nilla Wafers or any plain thin cookies
1 pint ice cream any flavor
14 oz chocolate melting wafers*
2 tablespoons mini chocolate chips

Instructions

Place the cookies on a baking sheet lined with parchment paper. (You can skip the parchment paper if you want, it just makes clean up easier.)
15 Nilla Wafers
Top each cookie with a small scoop of ice cream. Transfer the baking sheet to the freezer for at least 30 minutes.
1 pint ice cream
Melt the chocolate melting wafers according to the package directions. Stir in the coconut oil.
14 oz chocolate melting wafers*
Once the chocolate is melted, working with one at a time, dunk each bonbon into the chocolate to coat. Tap on the side of the bowl a few times to remove any excess chocolate, then place back on the baking sheet. Immediately top with chocolate chips. (It will set up fast, so you need to be quick.)
2 tablespoons mini chocolate chips
Return the bonbons to the freezer for another 30 minutes before serving.

Notes

*You can use regular semi-sweet chocolate instead of the melting wafers, but I find the wafers easier to work with.

You may get more or less than 15 bon bons. Many ice cream containers aren’t a pint anymore, but 14 oz. I used Haagen Dazs Chocolate Chip Cookie Dough ice cream and it was only 14 ounces.

Adapted from Everyday with Rachael Ray June/July 2008

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is calculated using 12 oz of the chocolate wafers, since you will have some left at the end.

Nutrition