March 28, 2018

Carrot Cake Ice Cream Bonbons #EasterSweetsWeek

Yesterday I shared my recipe for No Churn Carrot Cake Ice Cream and today I used that delicious ice cream, dipped it in chocolate, and made bonbons. These little balls of deliciousness are the perfect Easter treat to serve your little ones after Easter egg hunting this weekend!


#EasterSweetsWeek Logo
      Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.


    Ingredients: 

    Makes 6 
    • 1 cup Carrot Cake Ice Cream
    • 1 cup semi sweet chocolate chips
    • 1 tbsp vegetable shortening
    • Easter themed sprinkles

    Directions:

    1. Scoop 6 balls of ice cream onto a parchment paper lined plate.
    2. Cover with plastic wrap and place in the freezer until firm, about 6-7 hours. 
    3. In a medium bowl, add chocolate chips and vegetable shortening.
    4. Make a double boiler by placing the bowl on top of a saucepan filled with 1 inch of water.
    5. Bring to a simmer over medium low heat and stir until melted.
    6. Remove from heat and let cool slightly.
    7. Now the fun part- hold each ice cream ball with a fork over the bowl of chocolate and spoon chocolate over the top to cover. 
    8. Hold over a plate and add some sprinkles then set back on the parchment lined plate.
    9. Repeat with remaining ice cream then place back in the freezer until ready to serve.

    Start with Carrot Cake Ice Cream.
    Check out my easy no churn recipe here.  
    Scoop 6 balls of ice cream onto a parchment paper lined plate.
    Cover with plastic wrap and place in the freezer until firm, about 6-7 hours. 
    In a medium bowl, add chocolate chips and vegetable shortening.
    Make a double boiler by placing the bowl on top of a saucepan filled with 1 inch of water.
    Bring to a simmer over medium low heat and stir until melted.
    Remove from heat and let cool slightly.
    hold each ice cream ball with a fork over the bowl of chocolate and spoon chocolate 
    over the top to cover. 
    Hold over a plate and add some sprinkles then set back on the parchment lined plate.
    Repeat with remaining ice cream then place back in the freezer until ready to serve.
    These decadent bites will be a hit with the whole family at Easter brunch!
     Happy Easter, friends!


    Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

    Cakes & Cupcakes:
    Cookies:
      Baked Desserts:
      No Baked Desserts:


    Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from March 26th - April 1st at 12AM EST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

    Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie CrystalsAdam’s ExtractRainier FruitAnolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
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    2 comments:

    1. Lemon Butterfly Cupcakes are my favorite

      ReplyDelete
    2. It's looking good and delicious so I will taste soon. Thank you for sharing this recipe with us.

      ReplyDelete

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