I made these bon bons using my key lime ice cream. From left to right they are covered in dark chocolate, dark chocolate and graham cracker crumbs, and dark chocolate and toasted coconut. Here’s a very simple overview of how to make bon bons of any kind:
Start by freezing a sheet pan for about an hour. Bring a small pot of water to a boil. Dip a melon baller in the boiling water and carefully scoop a ball of ice cream. Transfer the ice cream ball to the frozen sheet pan and repeat until you have the amount you need. Freeze the ice cream balls for 1 hour or until hard.
Melt some chocolate in a double boiler. Allow to cool slightly. If it’s too hot the ice cream will melt and no chocolate will stick. About 80° is a good temperature. Remove the ice cream balls and, using a toothpick, dip each ice cream ball in chocolate. Before the chocolate sets, dredge in the ingredient of you choice, in this case graham cracker crumbs or toasted coconut. Transfer to another frozen sheet pan and freeze for 1 hour.