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Ice Cream Sundae Bonbons

  • Level: Easy
  • Total: 3 hr 40 min (includes freezing time)
  • Active: 40 min
  • Yield: 24 servings
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Ingredients

12 chocolate sandwich cookies

Nonstick cooking spray, for the mini muffin pan

1 quart cookies and cream ice cream, softened 

24 small maraschino cherries, stems removed 

Chocolate shell ice cream sauce, homemade or store-bought, recipe follows

1 tablespoon rainbow sprinkles 

1 tablespoon chopped salted peanuts 

Chocolate Shell Ice Cream Sauce:

8 ounces semisweet chocolate, chopped

1/2 cup coconut oil 

2 tablespoons corn syrup 

Directions

Special equipment:
one 24-count or two 12-count mini muffin pans
  1. Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
  2. 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.
  3. Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
  4. Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
  5. 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 cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
  6. Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.

Chocolate Shell Ice Cream Sauce:

  1. Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.

Cook’s Note

Inactive Prep Time: 3 hours

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