Homemade Ice Cream Bonbons

Homemade Ice Cream Bonbons

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

Prep time

20 min

Freeze Time

2 h 20 min

Makes

30 bonbons

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Ingredients

  • 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
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 220
    • Calories from Fat 120
    • Total Fat 14g
    • Saturated Fat 7g
    • Trans Fat 0g
    • Cholesterol 10mg
    • Sodium 80mg
    • Total Carbs 26g
    • Dietary Fiber 2g
    • Sugars 21g
    • Protein 2g
    • Calcium 4%
    • Iron 6%
    • Vitamin C 0%
    • Vitamin A 6%

Directions

  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.

 
            

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