Strawberry ice cream bonbons are little ice cream balls that start with full-fat coconut cream and strawberries. Then dipped in creamy smooth melted chocolate.
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Why You'll Love This Ice Cream Bon Bons Recipe
Satisfying- These bonbons are the perfect vegan treat! The coconut cream gives the strawberry ice cream a creamy texture, while the chocolate adds sweetness.
Make A Great Snack- If you're looking for a snack that's both delicious and nutritious, this recipe is just the thing! You'll get healthy fats from the coconut cream and protein from the chocolate.
Easy To Make- These bonbons are super easy to make! All you need is a few simple ingredients and an ice cream maker. Plus, they're great for entertaining or as an after-dinner treat.
Family-Friendly- Everyone will love these vegan strawberry bonbons! They're a great and fun way to get the kids involved in the kitchen.
Have you ever had bonbons at the movies? When I was a kid growing up they were in the ice cream refrigerator that was over by the wall. You know, the one with the sliding glass top. Bonbons were my go-to.
Then those little refrigerators disappeared for a while. Maybe they just disappeared in small-town theaters.
I'm thinking this because I lived in a small town for 25 years or so, and our old theater with a big screen didn't have ice cream. Now I'm in the big city again, and I'm seeing ice cream in the theaters.
Of course, there are sandwiches and wine too. I'm in a really big city!
Ice cream's not my go-to anymore because of the dairy, but I do remember those wonderful little bonbons. Leave it to me to come up with a recipe so we want nothing!
That's my goal in life. Think of all of my favorite foods and create a homemade recipe. I want to be able to veganize them and also share them.
I don't think veganize is a word yet, but you know what I mean. I'm sure it'll be showing up in the dictionaries before long.
These little balls of chocolate are filled with fruity strawberry ice cream and they are the nicest creamiest Dairy Free Strawberry Ice Cream Bonbons in the world!
How To Make Vegan Ice Cream Bonbons
This ice cream bonbon recipe takes a little planning. You'll need to put the bucket for the ice cream maker in the freezer for at least 18 hours before making ice cream. Once frozen, attach the paddle.
Combine the coconut cream, strawberries, maple syrup, vanilla extract, and salt in a medium bowl and mix well. Pour the ice cream mixture into the ice cream maker, put the lid on it, and turn on the machine. Allow it to mix for about 20 minutes.
Transfer the mixture to a freezer-safe container and place it in the freezer so it can get hard enough to scoop into little 1-inch balls. The edges will freeze first, so I suggest going ahead and scooping the edges before the whole thing freezes solid.
Put the original ice cream back into the freezer to get hard again before more scooping. Place the ice cream balls in a separate container in the freezer to re-freeze. Continue this process until all of the ice cream has been scooped into balls.
Melt the chocolate according to the package directions.
Line two baking sheets with wax paper or parchment and set them next to where you will be working. Take the frozen balls out of the freezer and start rolling them in the melted chocolate mixture. Working quickly, use two forks to lift and place each ball on the baking sheet to allow the excess chocolate to drip. You will need to place the baking sheet back into the freezer frequently to keep the ice cream hard.
When all of the ice cream balls are coated, place them in a freezer-safe container with a tight-fitting lid. Freeze until ready to enjoy as desired.
What Varieties of Bonbons Can I Make?
The possibilities seem endless, so it's hard to pick my favorite flavor, but here is a list of the most popular varieties.
- Vanilla. A classic. It takes just a drop or so of pure vanilla extract or vanilla bean to the vanilla ice cream to make these bonbons irresistible.
- Mint Chocolate Chip. A few drops of mint extract will get that minty flavor, and I'd pulse the chips a few times so there are just tiny pieces instead of whole chocolate chips.
- Cookies and Cream. Pick your favorite chocolate cookie, place it in a zip-top bag, zip it closed, and lightly pound to get small pieces.
- Blackberry, or any berry for that matter. Put your berries in a blender and blend until as smooth as you like, then add to your ice cream just as the strawberries were done for these dairy-free strawberry ice cream bonbons.
Helpful Tools For Making Dairy-Free Strawberry Ice Cream Bon Bons
- This is the electric ice cream maker that I have. It is so simple to use.
- A 1-inch ice cream scoop works great. The ball will grow after dipping in chocolate, so this size seems perfect. A melon baller would also make a great option.
- I love these stainless steel ones. Two baking sheets will are needed while dipping the balls.
- These freezer-safe glass containers come in a multitude of sizes. I usually pick them up at Marshall's or Ross, but here is the Amazon link so you can see what I mean.
This may just be me, but I like using frozen strawberries in ice cream mixtures. They just seem to break down better and give creamier ice cream.
What works well with fresh strawberries is to slice them and then sit them a bit to macerate. That means that they soften a bit and they become more pliable.
As you can see, there are very few ingredients for this bonbons recipe. Six, to be exact, and they're all easy to work with.
Sometimes the cans of coconut cream are marked coconut milk, but check the ingredients, and if it says it is 17% to 22% fat, then it's coconut cream.
So now, let's move on to making this sweet, cold, fresh, and delicious strawberry bonbons recipe!
Vegan Strawberry Ice Cream Bonbons
- 14 ounces can full-fat coconut cream (17% to 22% fat)
- ¼ cup frozen strawberries, partially defrosted and chopped, juices reserved
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch salt
- 1 cup vegan chocolate melts for dipping
- Put the ice-cream maker’s bucket into the freezer at least 18 hours before making the ice cream.maker. Attach the paddle.
- Combine all of the ingredients, except the chocolate melts, in a medium-size bowl. Mix well.
- Pour the ice-cream mixture into the ice-cream maker, put on the lid, and turn on the machine. Let it mix for 15 to 20 minutes.
- Transfer to a freezersafe container so that it can get hard enough for scooping into 1-inch balls. It takes about an hour. The edges freeze first, so for easier scooping, go ahead and scoop the edges before the whole thing is solid.
- Put the original ice cream back into the freezer to get hard again for more scooping. Place the balls in a separate container and stick into the freezer every few balls so they stay hard. Continue until all of the ice cream is scooped into balls.
- Melt the chocolate according to the package directions. Line two baking sheets with waxed paper and set next to where you are working.
- Take the frozen balls out of the freezer and start rolling them very quickly in the melted chocolate. Use two forks to lift and place on one lined baking sheet.
- Place the baking sheet back in the freezer every so often to keep the ice cream hard. Now you can use the other baking sheet and continue in this process until all the balls are dipped.
- When all the bonbons are coated, place in a freezer-safe container with a tight-fitting lid. The ice cream will keep in the freezer for 6 months.