Homemade Ice Cream Bonbons

Homemade Ice Cream Bonbons

Use a medley of your favorite Breyers Ice Cream for a variety of bonbon flavors.

  • Makes: 30 bonbons
  • PREP TIME 20 min
  • FREEZE TIME 2 hr 20 min


  • 30 vanilla wafer cookies
  • 2 1/2 cups Breyers® Vanilla, Chocolate, Strawberry Ice Cream or your favorite Breyers® Ice Cream
  • 1 bag (12 oz.) semi-sweet chocolate chips
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread


  1. Arrange cookies on wire rack placed on aluminum-foil-lined jelly roll pan; freeze 20 minutes.
  2. Scoop Breyers® Vanilla, Chocolate, Strawberry Ice Cream with 1-1/2-inch ice cream scoop directly onto cookies; freeze at least 1 hour on rack.
  3. Microwave chocolate at HIGH 1 minute or until almost melted. Let stand 1 minute; stir until smooth. Stir in I Can't Believe It's Not Butter!® Spread until Spread is melted. Working quickly, spoon about 1 tablespoon warm chocolate mixture over each bonbon, almost completely covering ice cream and cookie. Freeze 1 hour or until ready to serve.
Nutritional Facts

Nutritional Facts

Nutritional Facts
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 220
Calories from Fat 120
Total Fat 14 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 80 mg
Total Carbs 26 g
Dietary Fiber 2 g
Sugars 21 g
Protein 2 g
Calcium 4 %
Iron 6 %
Vitamin C 0 %
Vitamin A 6 %