| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 25 min |
| Yield: | 24 bonbons |
| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 25 min |
| Yield: | 24 bonbons |
Ingredients
- Nonstick cooking spray, for the pan
- 1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
- 24 mint chocolate cookies, preferably Grasshoppers
- One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
- 1/2 cup chopped mint chocolate candies, preferably Andes
Instructions
- 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 about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
- Place a wire 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 wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
- Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 136 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 69 mg |
| Serving Size | 1 of 24 servings |
| Calories | 136 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 69 mg |
Reviews
These are fantastic. Immediately had to make a second batch. I subbed vanilla ice cream and was very happy with that decision.
These are delicious and super easy
Absolutely Love These! I made my own chocolate coating using coconut oil and chocolate chips. Besides that I followed the recipe exactly. I did only make half but had I known how delicious these were I would have made the full batch. Super easy to make and the cookie crunch puts them over the top.