July 30, 2014

In the Kitchen: Ice Cream Bon Bons

I grew up with the connotation that ice cream was just another dairy product.
To me, it was just like drinking a glass of milk. We ate ice cream year round in the Ridgeway house, but really indulging during the summer. It feels like we went out for ice cream every evening, but I'm sure it was only twice a week. Baskin Robbins was my favorite, but I did not discriminate. I never had ice cream bonbons growing up, but they somehow remind me of my childhood. They go perfectly with a hot summer evening after a leisurely dinner and maybe a dip in the pool.

Ice Cream Bonbons 

1/2 cup semi sweet chocolate 
1 tablespoon coconut oil 
Mint chocolate chip ice cream, or your favorite flavor 
sea salt

Place chocolate and coconut oil in a medium heatproof bowl over a pan of simmering water. Stir until completely melted. Remove from heat and allow to cool for 10 minutes. 

Working quickly, scoop a tablespoon of ice cream into a tightly packed ball (I had to use my hands). Place in freezer if it gets to soft. 

Gently spoon chocolate over ice cream and place on a chilled plate. Sprinkle with sea salt. Store in freezer until chocolate has firmed or ready to serve. 

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