Pineapple Ice Cream Bonbons
- Level: Easy
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 221
- Total Fat
- 15
- Saturated Fat
- 11
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 14
- Sodium
- 37
- Total: 40 min (plus 2 hr freezing)
- Active: 40 min
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
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.