Ingredients & Directions
S’mores Truffle:
– 2 ⅓ cups heavy cream
– 1 (14 oz) can sweetened condensed milk
– 1 (16 oz) bag mini marshmallows
– 24 oz Hershey’s milk chocolate
– 2 cups graham cracker crumbs
Begin by making the toasted marshmallow no-churn ice cream. Combine toasted mini marshmallows with sweetened condensed milk. Whip 2 cups of heavy cream until stiff peaks form. Gently fold the toasted marshmallow mixture into the whipped cream. Freeze overnight, or until scoopable.
Meanwhile, prepare the Hershey’s chocolate truffle filling. Heat ⅓ cup heavy cream and pour over 8 oz of chopped Hershey’s chocolate. Let sit for 5 minutes. Stir the cream and chocolate together until melted and thickened. Place in the fridge for about 1 hour, until scoopable.
Once the ice cream and truffle mixtures are ready, assemble the S’mores Bon Bons. Using a large ice cream scoop, scoop the toasted marshmallow ice cream. Using a smaller scoop (or forming a small round ball by hand,) add a Hershey’s chocolate truffle into the center of the ice cream scoop. Drop the ice cream truffle ball into 16 oz of melted Hershey’s chocolate and coat thoroughly. Finish by rolling the chocolate covered ice cream ball in crushed graham cracker crumbs. Chill the S’mores Bon Bons until the chocolate has set, then serve and enjoy!
Peanut Butter Brownie Truffle:
– 2 ⅓ cups heavy cream
– 1 (oz) can sweetened condensed milk
– ½ cup plus 2 tbsp peanut butter
– ½ cup cocoa powder
– 8 oz white chocolate
– 1 pan boxed brownies, prepared
– 16 oz dark chocolate
– 1 cup chopped peanuts
Begin by making the chocolate peanut butter no-churn ice cream. Combine 1 tbsp peanut butter, ½ cup cocoa powder, and a can of sweetened condensed milk. Whip 2 cups of heavy cream until stiff peaks form. Gently fold the chocolate peanut butter mixture into the whipped cream. Lightly swirl ½ cup of melted peanut butter into the mixture. Freeze overnight, or until scoopable.
Meanwhile, prepare the peanut butter truffle filling. Heat ⅓ cup heavy cream and pour over 8 oz of chopped white chocolate and 1 tbsp peanut butter. Let sit for 5 minutes. Stir the cream, peanut butter and white chocolate together until melted and thickened. Place in the fridge for about 1 hour, until scoopable.
Once the ice cream and truffle mixtures are ready, assemble the Peanut Butter Brownie Bon Bons. Use a rolling pin to flatten out 1 pan of prepared boxed brownies. Slice the flattened brownie into large squares. Next, using a large ice cream scoop, scoop the chocolate peanut butter ice cream. Using a smaller scoop (or forming a small round ball by hand,) add a peanut butter truffle into the center of the ice cream scoop. Carefully wrap the ice cream truffle scoop in a square of brownie until sealed. Dip the brownie-covered ice cream ball into melted dark chocolate and chopped peanuts, and coat thoroughly. Chill the Peanut Butter Brownie Bon Bons until the chocolate has set, then serve and enjoy!