Vegan Ice Cream Bon Bons
Recipe type: Dessert
Serves: 18 bon bons
  • NadaMoo Ice Cream
  • 5 oz. Madecasse 100% Cocoa Dark Chocolate Baking Discs
  • 3 Tbs. Artisana Coconut Oil
  • 2 – 3 tsp. agave nectar, to taste
  • A pinch of sea salt
  1. Place a baking sheet lined with parchment paper in the freezer for about 15 minutes to half an hour.
  2. When it’s cold, use a small scoop or two spoons to scoop out small balls of ice cream. Place them on the baking sheet so they are not touching.
  3. Place a toothpick into each ice cream ball. Freeze for 2 hours or until they are very firm and frozen.
  4. Make the chocolate by combining the chocolate disks and the coconut oil in a small saucepan over low heat. Keep stirring so that the chocolate is smooth.
  5. Add agave to taste and a pinch of salt.
  6. Transfer the chocolate to a bowl and let it cool a bit.
  7. Remove the baking sheet from the freezer and transfer the parchment paper with the ice cream balls to the table. Put a fresh piece of parchment paper on the baking sheet.
  8. Using the toothpick as a handle, pick up an ice cream ball and dip it in the chocolate. Twirl it around so it’s completely covered in chocolate.
  9. Let any excess drip off and then place the chocolate-covered ice cream ball on the fresh parchment. Repeat with the remaining ice cream balls.
  10. When you have finished covering all the balls, go back to the first and dip it into the chocolate again. Give all the balls a second coating of chocolate.
  11. Put the baking sheet with all the chocolate-covered ice cream balls back into the freezer so the chocolate can set and get hard. Keep in the freezer until ready to eat.
Recipe by The "V" Word at