Chocolatey Vegan Ice Cream Bon Bons
Ingredients
- 3 tablespoons coconut oil
- 2 vegan dark chocolate bars, about 6 ounces
- Pinch of salt
- 1 pint Forager Project Ice Cream (in the flavor of your choice)
- Finely chopped toasted almonds
- Flaky salt
- Finely chopped vegan toffee
Preparation
Line a small baking sheet or plate with parchment paper and chill in the freezer for 30 minutes.
Use an ice cream scooper or tablespoon to scoop 9 balls of ice cream onto the prepared pan. Freeze until firm, about 1 hour.
While the ice cream scoops freeze, prepare the chocolate shell. Melt coconut oil and chocolate in a small saucepan over medium-low heat, stirring constantly. Pour the melted chocolate mixture into a mug or small deep bowl and set aside to cool slightly, about 15 minutes.
Working quickly, dip each ice cream ball one at a time into the chocolate mixture. Skewer the scoop with a toothpick for easy dunking. Place coated ice cream scoops onto the lined pan and quickly sprinkle with the topping of your choice. For Salted Caramel, use finely chopped vegan toffee. For Vanilla Bean, use chopped toasted almonds. For Bittersweet Chocolate, use flaky salt. Cookie and Cream and Mint Chip can be enjoyed with just the chocolate shell.
Freeze the bon bons until the chocolate is set, about 15 minutes. Enjoy!