Description
These Cashew Ice Cream Bonbons are the perfect little treats for a hot summer day! Rich, creamy and covered in a crunchy chocolate shell.
Ingredients
Scale
- 1/2 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
- 1/2 pint chocolate cashew non dairy ice cream, slightly thawed (here we used So Delicious Dark Chocolate Truffle )
- 2 tbsp pecans, chopped
- 1 1/2 tbsp dried cherries, chopped
- For the chocolate coating:
- 1/2 cup coconut oil, melted
- 1/3 cup unsweetened cocoa powder (you can add more if you like it darker)
- 1/4 cup confectioner's sugar (you can add more or less, depending on how sweet you like it)
- 1 tsp natural vanilla extract (optional)
Instructions
- 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 1 1/2 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
- Prep Time: 45 mins