Pineapple Ice Cream Bonbons

Name: Pineapple Ice Cream Bonbons
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 12 servings
Ingredients: 1 pint mango or dulce de leche ice cream; 9 ounces white chocolate, chopped; 1/3 cup unrefined coconut oil; 1 cup freeze-dried pineapple; Crushed freeze-dried raspberries or mango, for topping

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Level: Easy

Total: 40 min (plus 2 hr freezing)
Active: 40 min

Yield: about 12 servings

These little bonbons are the perfect small, sweet treat. The white chocolate coating can also be used like magic shell — drizzle over a bowl of ice cream or dip an ice cream cone in it.

Level: Easy

Total: 40 min (plus 2 hr freezing)
Active: 40 min

Yield: about 12 servings

Ingredients

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1 pint mango or dulce de leche ice cream

9 ounces white chocolate, chopped

1/3 cup unrefined coconut oil

1 cup freeze-dried pineapple

Crushed freeze-dried raspberries or mango, for topping

Directions

Line a baking sheet with parchment paper or a silicone baking mat. Use a 1 1/2-inch ice cream scoop to scoop about 12 balls of ice cream onto the baking sheet. Freeze until solid, at least 2 hours.
Combine the white chocolate and coconut oil in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted and smooth. Remove the bowl from the pan and let cool 15 minutes.
Meanwhile, finely grind the freeze-dried pineapple in a spice grinder. Stir the pineapple into the cooled white chocolate. Strain the mixture through a fine-mesh sieve into a smaller bowl for dipping.
Working quickly, dip the frozen ice cream balls in the white chocolate mixture and sprinkle with crushed freeze-dried fruit before the white chocolate hardens. Return to the baking sheet and freeze until ready to serve.