These mint chip ice cream bon bons are made with simple, easy to find ingredients! A homemade mint chip ice cream is shaped into bite sized bon bons and coated with chocolate. A delicious, refreshing treat the whole family will love!
Ice cream is good. Mint chip ice cream? Better! Mint chip ice cream bon bons? I mean that’s pretty much the best! These little nuggets of ice cream coated with chocolate are so so good you’ll want to kick yourself for not making them any sooner.
If you’ve never heard about an ice cream bon bon before, it’s basically an ice cream scoop coated with chocolate. You can use any flavor combination you want (raspberry ice cream and white chocolate maybe?) but this one we are making today is not only incredibly delicious and a total crowd favorite but it’s also really refreshing.
How to Make Mint Chip Ice Cream
While you can make ice cream bon bons with store bought ice cream, there’s something about homemade ice cream that’s difficult to beat.
You can make these exact bonbons with a custard base. Basically you infuse some half and half and sugar with fresh mint. Then add some egg yolks and cook until it gets thick and creamy. And then you transfer that mixture to a bowl and whisk in some heavy cream.
Finally just place in an airtight container and take to the freezer. You’ll need to freeze it for around 8 hours. It took mine 7 to be ready to eat.
The end result is a super minty, refreshing and incredibly creamy ice cream that’s to die for!
- FOR THE MINT CHIP ICE CREAM
- 2 cups half & half (you can use milk if you'd like!)
- 2 cups fresh mint, washed, leaves removed from the stems
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 cup heavy cream
- 1 teaspoon pure mint extract
- 1 teaspoon creme de menthe (optional)
- 1/4 cup semi-sweet chocolate chips
- FOR THE CHOCOLATE COATING
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (you can substitute coconut oil if you want!)
FOR THE MINT CHIP ICE CREAM
- Combine the half & half, fresh mint and granulated sugar in a medium saucepan.
- Place saucepan over medium heat, stirring occasionally.
- When the sugar is dissolved and the mixture is steaming, remove from heat.
- You can allow this to infuse for an hour, or transfer the mixture to an airtight container and infuse in the fridge overnight.
- After the mixture has infused, pour into a saucepan and place over medium heat.
- In a separate bowl, whisk the egg yolks until pale and thick, about 2 minutes.
- When the half & half mixture is steaming, slowly pour it into the egg yolks, whisking the entire time.
- Once all of the half & half is incorporated into the egg yolks, scrape the mixture back into the saucepan. Place over medium heat.
- Stirring constantly with a silicone spatula or wooden spoon, allow the custard to heat up and thicken. when the custard is at 165ºF, and is thick enough to coat the back of the spoon and a line remains when you swipe your finger across the back, the custard is done.
- Pour the custard through a fine-mesh strainer into a clean bowl.
- Whisk in the heavy cream, mint extract, and creme de menthe.
- Transfer the custard to an airtight container and refrigerate overnight.
- Place an airtight container in the freezer.
- The next day, churn the custard according to your ice cream maker's instructions, or about 20-25 minutes until thick and airy.
- About 5 minutes before the ice cream is done churning, place the chocolate chips in a microwave-safe bowl, and heat in 20-second increments, stirring in between heatings until the chocolate is melted and smooth.
- Remove the airtight container from the freezer, and using a spoon or silicone spatula, drizzle the melted chocolate into the container quickly, flicking your wrist back and forth to make small chocolate lines in the bottom and on the sides of the container.
- When the ice cream is done churning, spoon a layer of ice cream into the airtight container. drizzle more melted chocolate on top of the layer.
- Repeat this process until all of the ice cream is in the container. Using a spoon or spatula, stir the ice cream in the container to break up the hardened chocolate lines into small bits.
- Cover and freeze for at least an hour before scooping.
ASSEMBLING THE BON BONS
- Line a small baking sheet with parchment paper, and set aside.
- Using an ice cream scoop (you can use whatever you have!), scoop ice cream out of the container and place onto the parchment baking sheet, leaving room in between each scoop. Work quickly!
- Once all of the ice cream is scooped onto the baking sheet, place a toothpick or wooden skewer into the center of each scoop, about halfway through the scoop.
- Place the pan in the freezer for at least an hour, overnight if possible.
- Combine the chocolate chips and vegetable oil in a small metal bowl, and set this atop a saucepan with about an inch or so of water in the bottom.
- Place the saucepan over medium-high heat, and stir the chocolate mixture frequently until melted and smooth. remove from the heat.
- Remove the frozen ice cream scoops from the freezer. Holding the scoops by the wooden skewer and over the bowl of melted chocolate, spoon melted chocolate over the top and sides of the ice cream scoop, coating completely. Dip the bottom of each scoop into the chocolate quickly, then place back on the parchment baking sheet.
- Repeat until all scoops are coated in chocolate. Remove the skewers from the top of each bon bon, and freeze for 30 minutes before enjoying.
- Once the bon bons are frozen, they can be transferred to a zip-top plastic bag and stored in the freezer for up to 3 months.
Allowing the heated mixture of half and half with mint to sit overnight in the fridge makes the ice cream extra-minty!
You can use a flat tray or plate instead of a baking tray.
* This recipe was originally published on 08/2011 by Jaclyn. Notes and photos updated on 07/2020.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 513Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 206mgSodium: 89mgCarbohydrates: 44gFiber: 2gSugar: 40gProtein: 8g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
How to Shape the Mint Chip Bon Bons
Shaping the bon bons is the most fun part but you need to be quick when working. And be sure to use an ice cream scoop and scooped out the balls.
These scoops are around 1 tbsp worth of ice cream. The bigger your ice cream spoon, the bigger your bon bons.
Then just place in a baking tray and freeze for around 1 hour before coating them with chocolate. If you have some extra time in your hands I highly advise you freeze them overnight. The bonbons are easier to coat if they are super cold.
Then just dip into the melted chocolate and freeze for 30 minutes more. Voila! Mint chip bon bons are ready to enjoy.
Frequently Asked Questions About Ice Cream Bon Bons
Bon bon ice cream as the name implies are delicious balls of ice cream dipped in a generous layer of chocolate and refrozen to create the perfect pairing. They are also called ice cream bon bons.
A bon bon is a sweet, small ball confection dipped in chocolate and refrozen. The origin of the name comes from the French word “bon,” which means good (source).
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