ICE CREAM SUNDAE BONBONS
Provided by Katie Lee Biegel
Categories dessert
Time 3h40m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
- Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
- Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
- Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
- Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
- Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
- Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Elim Hosain
[email protected]Thanks for sharing this recipe!
Casey Rawiri
[email protected]I'm going to make these for my next party.
alex pittu
[email protected]These look amazing! I can't wait to try them.
Peggy Snyder
[email protected]I highly recommend these ice cream sundae bonbons!
Frist Outdoors
[email protected]These are the perfect size for a snack or dessert.
Mark Diecidue
[email protected]I love the chocolate coating on these.
PemDhar
[email protected]These are so easy to make, even kids can help.
Billal Ctg
[email protected]I've made these several times now and they always turn out great.
Md Ridoy Hasen
[email protected]These are a great way to use up leftover ice cream.
Md Ashadul Jaman
[email protected]I love how versatile these are. You can use any type of ice cream and toppings you like.
Kapil Shrestha
[email protected]These are the perfect summer treat! They're so refreshing and delicious.
Elisa Mphafudi
[email protected]I made these for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look so impressive.
Sardar Muhammad
[email protected]These were so easy to make and they tasted delicious! I used a variety of toppings, including chocolate chips, sprinkles, and nuts, and they all worked well. The ice cream was the perfect consistency, and the chocolate coating was rich and decadent.