Keto Ice Cream Bonbon is a quick, easy, no-bake recipe that is super low in carbs and absolutely delicious.
A homemade creamy ice cream center with a luscious chocolate coating that is surprisingly simple to prepare and enjoy.
Why You Should Make Keto Ice Cream Bonbon
This keto ice cream bonbon recipe is a fun and easy way to enjoy a delicious low-carb treat.
These little chocolate-covered balls of ice cream are perfect for satisfying your sweet tooth without all the sugar.
What's more, they are incredibly easy to make. You only need a few simple ingredients; no ice cream maker or baking is required.
In just a few short steps, you can have a delicious batch of keto ice cream bonbons that will be pleasing.
So, why not give them a try? You might be surprised at just how good they are!
This was inspired by my Easy Keto Freezer Bag Ice Cream recipe on this site.
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What You Need to Make Keto Ice Cream Bonbon
Making delicious keto ice cream bonbons is easy and enjoyable. All you need to get started are a few ingredients and basic tools.
Below is a list of everything you need, and it includes some helpful variation suggestions to make different flavors of keto bonbons.
Ingredients
Ice Cream Center
- ½ cup Heavy Whipping Cream
- 2 tablespoon Low-Carb Powdered Sweetener
- ¼ teaspoon Extract of choice: Vanilla Extract, Mint Extract, Strawberry Extract or Raspberry Extract.
- ½ teaspoon Unflavored Gelatin
- 2 teaspoon Cold Water
Chocolate Coating
- ⅔ cup Sugar-Free Chocolate Chips (choice of sugar-free dark chocolate or sugar-free white chocolate chips)
- 2 teaspoons Coconut Oil
- Sugar-Free Sprinkles * Optional
See the Printable Recipe Card for More Details and Nutritional Data.
Instructions
Line a tray with parchment paper or a silicone mat. Set aside.
Add heavy cream and low-carb powdered sweetener to a stand mixer or bowl with an electric hand mixer.
Beat the heavy whipping cream and powdered sweetener until thickened but not forming peaks yet. Shut off the mixer.
Whisk the gelatin and cold water in a small bowl until combined.
Quickly turn on the mixer at a slow speed and pour the gelatin water into the heavy cream while mixing.
Add the extract of choice and increase the speed to medium-high.
Beat until stiff peaks form, or a thicker frosting-like texture forms (this can take up to 5 minutes).
Using a cookie scoop or spoon, place 1 tablespoon-sized mounds of the whipped cream mixture onto the prepared tray about 1 ½ inches apart.
Place the tray in the freezer for 15 to 20 minutes or until the mounds are firm.
Add chocolate chips and coconut oil to a heat-safe bowl and melt in the microwave for 25 seconds. Remove and stir, and if not melted yet, place back in the microwave for 10-second increments until melted ( You can also use a stovetop double boiler to melt the chips).
Stir and let cool for 30-45 seconds until the chocolate is warm but not hot.
Remove the ice cream mounds from the freezer and quickly spoon the melted chocolate over each mound to cover.
Sprinkle with optional sugar-free sprinkles & return the tray to the freezer and freeze for 10 to 15 minutes until firm.
Serve.
Hints: Use a tablespoon-sized cookie scoop to make each bonbon uniform, or use a spoon to make more rustic free-form bonbons.
Ensure the chocolate is at the right temperature - Temperature can affect the consistency of the melted chocolate. Ensure the chocolate is not too hot or burned for a smooth, glossy finish.
Variations
Choose different extracts for the ice cream flavors in your bonbons, such as vanilla, mint, raspberry, or strawberry extracts.
Also, you can choose sugar-free dark chocolate chips, milk chocolate chips, or sugar-free white chocolate chips for your preferred coating.
Equipment
Storage
Store the leftover bonbons in a parchment-lined sealed container - Store them in an airtight container to keep them fresh. Line the container with parchment paper to prevent sticking. Place them in the freezer to keep them cold.
Once bonbons have been frozen for hours, they can become hard and will need to defrost at room temperature for 10 to 15 minutes to soften before eating.
📖 Printable Recipe Card
Keto Ice Cream Bonbon
Ingredients
Ice Cream Center
- ½ cup Heavy Whipping Cream
- 2 tablespoon Low-Carb Powdered Sweetener
- ¼ teaspoon Extract of choice: Vanilla Extract Mint Extract, Strawberry Extract or Raspberry Extract
- ½ teaspoon Unflavored Gelatin
- 2 teaspoon Cold Water
Chocolate Coating
- ⅔ cup Sugar-Free Chocolate Chips choice of sugar-free dark chocolate or sugar-free white chocolate chips
- 2 teaspoons Coconut Oil
Garnish *Optional
- 1 tablespoon Sugar-Free Sprinkles
Instructions
- Line a tray with parchment paper or a silicone mat. Set aside.
- Add heavy cream and low-carb powdered sweetener to a stand mixer or bowl with an electric hand mixer. Beat the heavy whipping cream and powdered sweetener until thickened but not forming peaks yet. Shut off the mixer.½ cup Heavy Whipping Cream, 2 tablespoon Low-Carb Powdered Sweetener
- Whisk the gelatin and cold water in a small bowl until combined. Turn on the mixer at a slow speed and pour the gelatin water into the heavy cream while mixing. Add the extract of choice and increase the speed to medium-high.½ teaspoon Unflavored Gelatin, 2 teaspoon Cold Water, ¼ teaspoon Extract of choice: Vanilla Extract
- Beat until stiff peaks form or thicker frosting-like texture forms (this can take up to 5 minutes).
- Using a cookie scoop or spoon, place 1 tablespoon-sized mounds of the whipped cream mixture onto the prepared tray at least 1 ½ inches apart.
- Place the tray in the freezer for 15 to 20 minutes or until the mounds are firm.
- Add chocolate chips and coconut oil to a heat-safe bowl and melt in the microwave for 25 seconds. Remove and stir, and if not melted yet then place back in the microwave for 10-second increments until melted ( You can also use a stovetop double boiler to melt the chips). Stir and let cool for 30-45 seconds until the chocolate is warm but not hot.⅔ cup Sugar-Free Chocolate Chips, 2 teaspoons Coconut Oil
- Remove cream mounds from the freezer and quickly spoon the melted chocolate over each mound to cover. Sprinkle with optional sugar-free sprinkles
- Return the tray to the freezer again and freeze for 10 to 15 minutes until firm. Serve.
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Notes
Nutrition
Enjoy Your Delicious Keto Ice Cream Bonbons!
Congrats! Now that you have made your delicious keto ice cream bonbons, it's time to enjoy them!
These sweet treats are a great way to satisfy a sweet tooth without feeling guilty. Eating the right foods can help you stay on track with your keto diet goals, so be sure to make your keto ice cream bonbons and enjoy them guilt-free.
Keto ice cream bonbons are a tasty treat you can indulge in without feeling guilty. Enjoy them with friends, family, or yourself, and savor every bite.
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Kushigalu says
WOW. This keto ice cream looks so delicious. Thanks alot for sharing.
Kristen says
These were so good! Thank you for the recipe!
rebecca says
love any ice cream recipe that doesn't require an ice cream maker! love the chocolate coating here too. yum
Nathan says
I love these ice cream bon bons, so easy to make and fun to eat! I used some raspberry extract in mine to give them a little more flavor and they turned out great. Thanks for the recipe!
dana says
These are so perfect and tasty! I'm in love.