Summer time , and the living is…hot! I don’t know what the weather is like where you live, but in my neck of the woods it has been ridiculously hot and muggy lately. We’ve been blasting the AC, swimming every chance we get, and trying to convince ourselves that popsicles and ice cream make a well-rounded dinner.
Rather than whine about the hot weather, I’m trying to embrace it–so here’s one of my favorite fast and easy dessert recipes that I like to make during the summer time! These Neapolitan Ice Cream Bonbons are super simple and require only a few ingredients. They’re so easy you can have the kids help with them, and you can change out the cookie and ice cream flavors to whatever you have on hand. Best of all, you can make a big batch and then keep them in an airtight container in the freezer for whenever you need a little hot weather pick-me-up! Here’s what you need to get started:
Start by covering two cookie sheets with parchment or waxed paper, and arrange the cookies on the sheets. I’m using Vanilla Bean Wafers from Trader Joe’s, which explains why they have a speckled appearance. Any small vanilla cookies should work just fine!
Take the ice cream out of the freezer and let it sit on the counter for 5-10 minutes, just until it softens a bit and is easier to scoop. Use a small scoop to form balls of ice cream and gently press them onto the wafer cookies. I found that a cookie scoop was the perfect size for my wafers. If your scoops are irregular, you can always use your palms to round them a bit and make them slightly more bonbon shaped.
Place the bonbon trays in the freezer to firm up the ice cream, for about 30 minutes.
When the ice cream is ready to dip, prepare the milk chocolate melting wafers. Place them in a microwave-safe bowl and melt them, heating them in 45-second increments and stirring frequently to prevent overheating. Once they’re melted and smooth, allow the chocolate to cool until it is warm but not piping hot.
When you’re ready to dip, place a bonbon on a dipping tool or fork. Working quickly, dunk it in the melted chocolate and then remove it, letting the excess drip back into the bowl. You want to be speedy during this step because you don’t want any of the ice cream melting into the chocolate–that will ruin the chocolate’s texture and eventually give you a coating that is streaky or gloopy.
Place the dipped bonbon back on the parchment-lined baking sheet and immediately top it with your sprinkles of choice. The chocolate will start to set soon after it’s dunked, so it’s important to work fast. Repeat until all of the bonbons are dipped and topped. If you need to, you can re-warm your chocolate in short bursts in the microwave if it starts to get too cool and thick.
After all your bonbons are finished, you can enjoy them immediately, or stick them in the freezer until you’re ready to eat them. And of course, you can experiment with different cookies, ice cream flavors, colors of coating, or toppings. Enjoy! As always, here’s an easily printable recipe and pin-able image for you. Stay cool, my friends!
- 24 vanilla wafer cookies
- 1 quart strawberry ice cream
- 1 lb brown milk chocolate wafers
- Pink, brown, and white sprinkles or other toppings, optional
- Remove the ice cream from the freezer and let stand for 5-10 minutes, just until it's soft enough to scoop.
- Line two baking sheets with parchment or waxed paper, and lay the wafer cookies out on the sheets.
- Top each cookie with a small scoop of ice cream—I found that cookie scooper worked well for making wafer-sized scoops of ice cream.
- Place the baking sheet in the freezer to firm up the ice cream, for about 30 minutes.
- Place the milk chocolate wafers in a microwave-safe bowl and melt them, heating them in 45-second increments and stirring frequently to prevent overheating. Once melted, allow the chocolate to cool until it is warm but not piping hot.
- Balance a bonbon on a dipping tool or a fork. Working quickly, dunk it in the melted chocolate and then remove it, letting the excess drip back into the bowl. Place it back on the parchment-lined baking sheet and immediately top it with your sprinkles. The chocolate will start to set soon after it's dunked, so it's important to work fast.
- Repeat until all of the bonbons are dipped. They can be served immediately, or returned to the freezer until you're ready to eat them.
All text and images (c) Elizabeth LaBau