“If you get melted chocolate all over your hands, you’re eating it too slowly.” ~Author Unknown
Amen friends, amen. This recipe for bite-sized mint chip bon bons calls for a fast eater! I fully support savoring delicious foods, eating slowly so as to delight in each bite. That, however, does not work with ice cream! The longer you wait, the faster it melts. Same goes for these bon bons. These morsels of goodness are smothered in chocolate, so if you hold them for more than the time it takes to grab from the freezer and pop in your mouth, you’ll be covered in chocolate. A sure sign that you’re eating too slowly!
You may recall the great mint tragedy of 2011. It was epic. The first failure of 365scoops. But hey, it was a learning experience and ever since then, I’ve tried to reclaim my mint ice cream recipes, perfecting them in hopes of an “ah-hah” mint ice cream moment. I think we’re nearly there!
These bon bons are an ode to mint chip ice cream, and a fun twist on the classic ice cream. Rather than having to get a bowl and spoon, and go into the freezer and scoop out ice cream, these special treats are already bite-sized. All you have to do is grab one (or two, or three….) and enjoy. They’re so simple that they’re hard to resist.
The crunchy outer shell, mixed with the refreshing mint chip ice cream is an absolutely satisfying snack. Plus they’re totally adorable and hard to refuse. In fact, I swear that every time I open the freezer (allegedly to get out frozen spinach, or some ice cubes) I hear “eat me, eat me.” I’ve had my ears checked. There’s nothing wrong with me. I swear these things talk. And you know what? I listen. That’s right, I’m a good listener, and I’d hate to disappoint these cute little guys. And so I indulge them and eat one. I’m a real martyr. Thankyouverymuch.
Aaaaaaanyhow….mint chip bon bons. They’re great. Try them yourself. Super easy, super fun, super satisfying. Enjoy!
Ingredients – Ice Cream
3 cups half-and-half
2/3 cup sugar
1/2 tsp mint extract
2 oz semisweet chocolate, melted (not chips!)
Ingredients - Chocolate Coating (for 12 Bon Bons)
6 oz semi-sweet chocolate, melted (not chips!)
1 tsp vegetable oil
One of the great things about this recipe is that it is egg-free, which in the ice cream world means hassle free. While I generally prefer custards (they’re much creamier and often a more robust flavor) they require an additional step of tempering eggs. It’s certainly worth it, but in a pinch, egg-free ice cream will do. This ice cream recipe contains 4 ingredients and nothing more. No preservatives, no junk, no nothing. Just pure mint-chocolatey goodness. I’ll raise a scoop to that!
First, make the chocolate chips by melting 2 oz semi-sweet chocolate (not chips, but the 1oz blocks) in the microwave in 30 second increments. Stir and repeat until the chocolate is fully melted. Spread the chocolate into a very thin layer onto a piece of parchment paper. Transfer to freezer and let harden until you’re ready to break the chocolate into chips.
Next, make the ice cream. Pour three cups of half-and-half and sugar into a medium pan and heat until small bubbles form around the edges. Whisk periodically so that the sugar dissolves completely. Remove from heat and stir in the mint extract. If you want a stronger mint taste then add a bit more mint extract, but remember, a little goes a long way, so I would suggest adding in a drop at a time, whisking thoroughly, and then tasting to be sure you haven’t overdone it! Let this mixture cool completely, and transfer to the refrigerator to chill.
Once the mixture is fully chilled, transfer to the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 2o minutes). While the mixture is churning, take the chocolate sheet out of the freezer and using a paring knife, slice the chocolate into very thin slivers to make chocolate chips (if done correctly, the chips will almost look like little slivers of glass). Approximately 5 minutes before the mixture is done churning slowly pour in the chocolate chips. Once done churning, transfer to a freezer safe container and let harden overnight.
To make the 12 bon bons line a baking sheet with parchment paper. Take a scoop of ice cream, and transfer quickly to the baking sheet. Put a toothpick in each scoop and return to freezer. You’ll need to work very quickly here or else the ice cream balls will melt. Let them harden in the freezer for a few hours before you begin dipping. (You will have leftover ice cream which you can either enjoy itself, or you can double the chocolate and make an additional dozen bon bons.)
When you’re ready to coat the bon bons, melt the 6 oz of chocolate in the microwave in 30 second intervals. Stir, and repeat until the chocolate is completely melted.
Remove the ice cream from the freezer, pick up each ice cream ball by the toothpick and dip very quickly into the warm chocolate. Flip over and repeat on the other side. Remove the toothpick and immediately transfer to the freezer. Repeat until you’ve done this with all 12 bon bons. This is an extremely messy process and not an exact science. The bon bons will not be the most beautiful shape, that’s OK. I promise, they taste delicious. Let harden in the freezer for 15-30 minutes before enjoying. Serve with a fresh sprig of mint and voila, you have your very own mint chip bon bons!
The Verdict: Delicious! The chocolate shell is quite thick, so if you don’t want so much chocolate coating, feel free to only dip one side, or to drizzle the chocolate on top instead of fully immersing the ice cream balls into the chocolate. No matter how you shake it, the combination of mint and chocolate is truly irresistible and very refreshing! These are a perfect dessert for any meal!