Chunky Monkey Nice Cream Bon Bons
- Yield 24 bites
- Prep 5 minutes
- Cook 20 minutes
- Total 4 hours 25 minutes
Chunky Monkey Nice Cream Bon Bons sits in the Desserts section of Regbie. The card serves 24 bites. Plan on 4 hours 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 24 bites
- 3 medium ripe bananas, frozen and cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 7 ounces dark chocolate, 70% cacao or higher, finely chopped
- ¼ cup coconut oil
- ⅛ teaspoon Diamond Crystal kosher salt
- 3 tablespoons toasted slivered almonds, or toasted chopped walnuts
Method
First things first: you gotta make your banana ice cream. Turn the frozen banana chunks and vanilla into a blender or food processor and blitz until smooth and creamy.
Move the ice cream to an airtight container and freeze until solid but scoopable (about 2 hours).
Once your ice cream has firmed up, use a small disher to scoop it into teaspoon-sized balls. Set them on a parchment lined tray. (Work quickly—you don’t want your ice cream to melt.)
Set the tray in the freezer and chill until the scoops are solid. It is worth letting them sit overnight in the freezer.
When you’re ready to finish assembling the bon bons, throw the chocolate, coconut oil, and salt in a heat-proof bowl and place the bowl over a pot of simmering water. (This is what you do if you don’t have a double boiler.) Make sure the water does not touch the bottom of the bowl. Whisk the chocolate mixture constantly until completely melted.
Alternatively, if you prefer using a microwave oven, you can just nuke the chocolate mixture in 30 second increments until melted.
Take the chocolate off the heat and let it cool to room temperature. It should stay liquid for several hours as long as your house is above 70°F. If your house is colder than that, your air conditioning is on too high.
Lift the solid scoops out of the freezer. Stab a skewer into the flat bottom of an ice cream ball, and quickly dip it in the melted chocolate or just spoon it on.
Before the chocolate shell hardens, sprinkle on the chopped almonds. Don’t dawdle. The “ice cream” can melt quickly, and the chocolate magic shell hardens fast, so the most efficient way to coat these treats is to get the whole family involved. Give everyone a skewer—you can eat as you make ‘em.
You can store the Bon Bons in a sealed container in the freezer for up to 3 months.
Kitchen notes
- The steps are straightforward, but timing is key.
- You must wait for the “ice cream” to freeze completely (twice!) before proceeding, and then you gotta work fast .
- Otherwise, you’ll end up with melty brown lumps.
