Homemade Ice Cream Bonbons

BREYERS US
4Ingredients
3Hours

Ingredients

US|METRIC
  • 30 vanilla wafer cookies, crush
  • 2 3/4 cups Breyers® Vanilla, Chocolate, Strawberry Ice Cream
  • 12 ounces semi-sweet chocolate chips
  • 6 tablespoons I Can't Believe It's Not Butter!® Spread
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    Directions

    1. Arrange cookies on wire rack placed on aluminum-foil-lined jelly roll pan; freeze 20 minutes.
    2. Scoop Breyers® Vanilla, Chocolate, Strawberry Ice Cream with 1-1/2-inch ice cream scoop directly onto cookies; freeze at least 1 hour on rack.
    3. Microwave chocolate at HIGH 1 minute or until almost melted. Let stand 1 minute; stir until smooth. Stir in I Can't Believe It's Not Butter!® until Spread is melted. Working quickly, spoon about 1 tablespoon warm chocolate mixture over each bonbon, almost completely covering ice cream and cookie. Freeze 1 hour or until ready to serve.
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