These Cashew Ice Cream Bonbons are the perfect little treats for a hot summer day! Rich, creamy and covered in a crunchy chocolate shell.
The idea for these cute little bite size frozen treats first came to us back in September, as we were getting ready for Rosh Hashana.
I was rushing to get to my sister’s for dinner and I was, as I usually am, in charge of dessert. Pressed for time, I needed to come up with something quick, easy, pretty enough to serve at a holiday dinner and most of all, super tasty. Oh, and dairy free!
So Delicious to the rescue… once again.
I remembered the little stash of vegan ice cream I had in the freezer, so I grabbed a pint of the Coconut Milk Oregon Mixed Berry, let it thaw for a few minutes, and mixed in some fresh pomegranate seeds I had in the fridge (it was Rosh Hashana after all!). I scooped it out into a sheet tray using a small ice cream scoop, a put it back in the freezer while I got dressed. Once I was done and the ice cream had frozen again, I dipped them in melted chocolate and voila! Dessert was ready.
I gotta say though, as delicious as these little treats were, I ended up with a significant mess in the kitchen ( i.e. chocolate all over the place). But, they were, indeed, a hit that night.
Fast forward 9 months. The idea popped in my head again, after receiving more goodies from So Delicious. This time though, we got pints of their cashew milk ice cream (by far, THE best non dairy, vegan ice cream in the market right now).
For a more summery version, we combined the vanilla flavored ice cream with kiwi, mango and pineapple (but you can, of course, use your favorite fruit). And we combined the rich, decadent dark chocolate truffle with tart dried cherries and nutty pecans.
Here’s the funny part. As we finished scooping the ice cream, were realized we had run out of chocolate to melt for the coating (womp , womp, womp… )… And that’s when we came up with this awesome, homemade, 3 ingredient sort of “magic shell”. Best thing about it, it takes less than 5 minutes to make and it hardens almost immediately when it comes in contact with something cold (i.e ice cream), resulting in a significant reduction of messiness. Oh and it adds that wonderful “crunch” you get from store bought ice cream bars.
It is, however, highly addictive. So consider yourself warned 😉
- ½ pint vanilla cashew non dairy ice cream, slightly thawed (here we used So Delicious Very Vanilla )
- 1 tbsp chopped pineapple
- 1 tbsp chopped mango
- 1 small kiwi, shopped small
- ½ pint chocolate cashew non dairy ice cream, slightly thawed (here we used So Delicious Dark Chocolate Truffle )
- 2 tbsp pecans, chopped
- 1½ tbsp dried cherries, chopped
- For the chocolate coating:
- ½ cup coconut oil, melted
- ⅓ cup unsweetened cocoa powder (you can add more if you like it darker)
- ¼ cup confectioner's sugar (you can add more or less, depending on how sweet you like it)
- 1 tsp natural vanilla extract (optional)
- Combine vanilla ice cream and chopped pineapple, mango an kiwi in a bowl and mix well. Place the bowl in the freezer for about 20 minutes, to let it harden enough to be able to form nice, round scoops. Do the same with the chocolate ice cream, pecans and dried cherries
- In the meantime, line a baking sheet or 2 plates with wax or parchment paper (these will need to go back to the freezer, so make sure whichever one you use, will fit in)
- Using a small ice cream scoop (we used a 1½ tablespoon), scoop out the ice cream and place it on the lined baking sheet or plate. You will get approximately 8 scoops per flavor
- Return them to the freezer for about 25 more minutes (again, you want the ice cream to harden so it keeps its shape)
- In the meantime, prepare the chocolate coating. In a medium size bowl, whisk together melted coconut oil, cocoa powder, confectioner's sugar and vanilla (if using) until smooth. Set aside to cool at room temperature until ready to use
- Once the ice cream has harden, place each scoop on a fork or slotted spoon over the chocolate bowl. Gently dip the bottom, and use your other hand to spoon chocolate over the ice cream, until it's completely covered. The chocolate should set almost immediately. Repeat the process with the remaining ice cream scoops and freeze until ready to serve