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A tango of textures, these ice cream bon bons are coated with a hard chocolate shell and sprinkled with delicious crunchy toppings. While this recipe calls for almonds and toffee, we think these chocolate bon bons would work well with a wide variety of toppings – feel free to get creative and experiment with your favorite ice cream toppings.


Bon Bons

  • 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

Optional Toppings

  • Finely chopped toasted almonds
  • Flaky salt
  • Finely chopped vegan toffee


Line a small baking sheet or plate that will fit in the freezer with parchment paper and chill in the freezer for 30 minutes.

Using an ice cream cooper or tablespoon, scoop 9 balls of ice cream onto the prepared pan and freeze until firm, about 1 hour.

While your scoops freeze, make the chocolate shell, by melting coconut oil and chocolate in a small saucepan over medium low heat, stirring constantly. Pour melted chocolate mixture into a mug or small, deep bowl and set aside to cool slightly, about 15 minutes.

Working quickly, dip ice cream balls one at a time into the chocolate mixture. Skewer the scoop with a toothpick for easy dunking. Set coated ice cream scoops onto the lined pan and quickly sprinkle with the topping of your choosing. We suggest toffee for Salted Caramel, chopped toasted almonds for Vanilla Bean, and flaky salt for Bittersweet Chocolate. Cookie and Cream and Mint Chip are great with just the chocolate shell.

Freeze until the chocolate is set, about 15 minutes and enjoy.

Chocolate Covered Ice Cream Bon Bons with Toasted Almonds


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