These paleo and vegan chocolate and banana frozen treats are super simple to make! Chunky Monkey Ice Cream Bon Bons appeal to the kid in all of us!
Cuisine: Gluten-free, Paleo, Primal, Vegan
Author: Michelle Tam
3medium ripe bananasfrozen and cut into 1-inch pieces
7ouncesdark chocolate70% cacao or higher, finely chopped
3tablespoonsalmonds or walnutstoasted and finely chopped (Chunky Monkey ice cream typically contains walnuts, but I prefer almonds)
First things first: you gotta make your banana ice cream. Toss the frozen banana chunks and vanilla into a blender or food processor and blitz until smooth and creamy.
Transfer the ice cream to an airtight container and freeze until solid but scoopable (about 2 hours).
Once your ice cream has firmed up, use a small disher to scoop it into teaspoon-sized balls. Place them on a parchment lined tray. (Work quickly—you don’t want your ice cream to melt.)
Place the tray in the freezer and chill until the scoops are solid. Really solid. If you can stand the wait, I recommend letting them sit overnight in the freezer.
When you’re ready to finish assembling the bon bons, throw the chocolate, coconut oil, and salt in a heat-proof bowl and place the bowl over a pot of simmering water. (This is what you do if you don’t have a double boiler.) Make sure the water does not touch the bottom of the bowl. Stir the chocolate mixture constantly until completely melted.
Alternatively, if you prefer using a microwave oven, you can just nuke the chocolate mixture in 30 second increments until melted.
Take the chocolate off the heat and let it cool to room temperature. It should stay liquid for several hours as long as your house is above 70°F. If your house is colder than that, your air conditioning is on too high.
Remove the solid scoops out of the freezer. Stab a skewer into the flat bottom of an ice cream ball, and quickly dip it in the melted chocolate or just spoon it on.
Before the chocolate shell hardens, sprinkle on the chopped almonds. Don’t dawdle. The “ice cream” can melt quickly, and the chocolate magic shell hardens fast, so the most efficient way to coat these treats is to get the whole family involved. Give everyone a skewer—you can eat as you make ‘em.
You can store the Bon Bons in the freezer for up to 3 months.
The steps are easy, but timing is key. You must wait for the “ice cream” to freeze completely (twice!) before proceeding, and then you gotta work fast. Otherwise, you’ll end up with melty brown lumps.