| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 24 servings |
Ingredients
- 12 chocolate sandwich cookies
- Nonstick cooking spray, for the mini muffin pan
- 1 quart cookies and cream ice cream, softened
- 24 small maraschino cherries, stems removed
- Chocolate shell ice cream sauce, homemade or store-bought, recipe follows
- 1 tablespoon rainbow sprinkles
- 1 tablespoon chopped salted peanuts
- 8 ounces semisweet chocolate, chopped
- 1/2 cup coconut oil
- 2 tablespoons corn syrup
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 179 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 45 mg |
Reviews
These are fun to make and fun to eat! The chocolate sauce worked out great. It hardened very quickly and created nice crunchy shell. In addition to pouring the sauce over the ice cream balls like Katie did, I dipped some of them into the sauce. Dipping created thinner, crispier shells. I am inspired to make these with different flavor of ice cream in the summer!
Did not work the chocolate harden up before I poured it on the ice cream. Do not do this if you don’t have pre-made chocolate sauce. I have seen the kind of sauce that hardens when it touches cold at Walmart.
Why was my questioned deleted. I was just asking a substitute for coconut oil for chocolate sauce or can I leave out the oil. Geez. No reason to remove it because I don’t like coconut oil
I have made these 3-4 times. I use low fat frozen cookies and cream yogurt. Otherwise I follow the recipe as written. It does take some practice to get the plastic wrap to stay in place. I found more success when I used the bakers spray (oil with flour in a can) than plain spray oil. These do take a couple of hours to set up but are well worth the wait.
It was a pain to get the Saran Wrap to stay in place. And I did it first with the store bought chocolate shell in the bottle, and it wasn’t as good. Take the extra time to melt your own chocolate. Everyone loved these.
Turned out delicious. While the prep work is daunting, IT IS imperative to saran wrap the tin. It does get a bit messy but it’s worth it for the end result. I used Oreos with the center scraped out for the bottom and omited the cherry. It was time consuming, but worth it. I ate 3 while typing this!