Dairy Free Strawberry Ice Cream Bonbons are little bites of strawberry nice cream that starts with full fat coconut cream and strawberries. Then dip in creamy smooth chocolate.
Then those little refrigerators disappeared for a while. Maybe they just disappeared in small town theaters.
I’m thinking this because 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 is in the theaters.
Of course, there’s sandwiches and wine too. I’m in the 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 for 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 to 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!
What Varieties of Bonbons Can I Make?
- The possibilities seem endless but the ones below are some of my favorite.
- Vanilla is a classic. It takes just a drop or so of pure vanilla extract or vanilla bean and that’s about it.
- Chocolate has some chocolate syrup and not much more. Check out this Coconut Milk Chocolate Ice Cream and see how easy it is.
- 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 in a ziploc bag, zip 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.
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Helpful Tools to make Dairy Free Strawberry Ice Cream Bonbons
- This is the electric ice cream maker that I have. It is so simple to use.
- A one inch ice cream scoop works great. The ball will grow after dipping in chocolate so the this size seems perfect.
- 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 seems to break down better and give a creamier ice cream.
What works well with fresh strawberries is to slice them and then sit 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.
I have another coconut cream ice cream recipe on the blog too. It’s chocolate ice cream and you might want to just check it out.
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!
Dairy Free Strawberry Ice Cream Bonbons
- 14 ounces can full-fat coconut cream (17% to 22% fat)
- 1/4 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.