These little bonbons are the perfect small, sweet treat. The white chocolate coating can also be used like magic shell — drizzle over a bowl of ice cream or dip an ice cream cone in it.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | about 12 servings |
Ingredients
- 1 pint mango or dulce de leche ice cream
- 9 ounces white chocolate, chopped
- 1/3 cup unrefined coconut oil
- 1 cup freeze-dried pineapple
- Crushed freeze-dried raspberries or mango, for topping
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Use a 1 1/2-inch ice cream scoop to scoop about 12 balls of ice cream onto the baking sheet. Freeze until solid, at least 2 hours.
- Combine the white chocolate and coconut oil in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted and smooth. Remove the bowl from the pan and let cool 15 minutes.
- Meanwhile, finely grind the freeze-dried pineapple in a spice grinder. Stir the pineapple into the cooled white chocolate. Strain the mixture through a fine-mesh sieve into a smaller bowl for dipping.
- Working quickly, dip the frozen ice cream balls in the white chocolate mixture and sprinkle with crushed freeze-dried fruit before the white chocolate hardens. Return to the baking sheet and freeze until ready to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 221 |
| Total Fat | 15 g |
| Saturated Fat | 11 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 37 mg |