Peanut Butter Banana Ice Cream Bonbons, an easy, quick, and refreshing recipe that includes melting dark chocolate as a cooking step.
With the dark chocolate, you can also make an excellent sorbet.
I soften it in a bowl in several 3-minute intervals at 800W in the microwave.
To lower the chocolate’s temperature, I will add chocolate chips inside it, as I will explain in the recipe.
This recipe also includes resting the mixture in the freezer, so it can be prepared in advance and completed with chocolate when needed.
If you love no-bake or easy-to-make recipes, below I leave you some really delicious versions.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 12 bonbons
- Cooking methods: Bain-marie, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 banana
- 3 oz peanut butter
- 1 tbsp dark chocolate chips
- 2.5 oz dark chocolate
- 1 tbsp dark chocolate chips
Tools
- 1 Fork
- 1 Spoon
- 1 Small bowl
- 1 Plate
- 12 Cupcake liners
- 1 Piping bag
Steps
To make Peanut Butter Banana Ice Cream Bonbons, first peel the banana, cut it into pieces, and place it on a plate with the peanut butter.
Mix everything with a fork until creamy and incorporate the chocolate chips into the mixture.
Place the mixture in a piping bag and then fill the cupcake liners.
Let rest in the freezer for at least an hour.
Melt the chocolate in a bain-marie or microwave.
Add the chocolate chips and stir well until melted.
Dip the banana balls and drain with a fork, removing excess chocolate.
Let them rest on a plate covered with parchment paper and optionally decorate the bonbons’ surface with remaining chocolate drizzles.
Put the bonbons back in the cupcake liners and let them rest again in the freezer for at least an hour, or until ready to enjoy.
Storage
Peanut Butter Banana Ice Cream Bonbons can be stored in the freezer for up to one month.
