Vegan Strawberry Ice Cream Bonbons

Dairy Free Strawberry Ice Cream Bonbons are little bites of strawberry nice cream that starts with full fat coconut cream and strawberries. Then dipped in creamy smooth chocolate.

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 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!

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.

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!

📋 Recipe