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  • 1 pint HIJINX ice cream
  • 12 ounces dark chocolate, chopped
  • 1 cup cookies, crushed


1. Place a glass (or heatproof) bowl over a small pot of simmering water, and melt the dark chocolate. Scrape into a smaller bowl and let cool slightly.

2. Line two baking sheets with parchment paper. Place one in the freezer. Put the crushed cookies on a small plate.

3. Scoop a 1-tablespoon-sized scoop of Hijinx ice cream, packing it tightly. Place it in the melted chocolate. Using a skewer, poke the top of the ice cream and roll the ice cream in the chocolate. Work quickly to avoid the ice cream from melting. Dip your ice cream scoop in a cup of cold water in between each bonbon.

4. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet.

5. Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons.

6. Freeze the bonbons until firm (about 30 minutes) then serve.

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