Print Recipe

Homemade Blackberry Ice Cream Bon Bons

Yield: Makes about 20 {medium size, 2"} Bon Bons.
Prep Time6 hrs
Total Time6 hrs
Course: Dessert, Snack
Cuisine: American
Servings: 20 pieces
Calories: 141kcal
Author: Beth Ricci



  • Blender
  • Large Fine Mesh Strainer
  • Large Bowl or Large Measuring Cup
  • Ice Cream Maker
  • Large Airtight Container
  • Small Ice Cream Scooper or Small Spoon
  • Large Baking Sheet
  • Unbleached Parchment Paper
  • Double Boiler or Heat-Proof Mixing Bowl
  • Small Saucepan


  • 1 1/2 cups organic blackberries - frozen {fresh is fine*see note below}
  • 1 cup raw whole milk or organic milk*
  • 1 cup raw cream or organic cream*
  • 1/4 cup raw honey {I have used Clover Star Thistle + Orange Blossom}
  • 1 teaspoon organic vanilla extract or homemade vanilla extract
  • 1 1/4 cups allergy-free chocolate chips
  • 3 tablespoons coconut oil



  • Add blackberries, milk, cream, honey and vanilla to the blender.
  • Blend on medium setting until smooth and combined. No blackberry chunks should remain.
  • Place strainer over large measuring cup or bowl. Pour blackberry mixture through the strainer. Use the back of a large spoon to help push the liquid through the strainer, leaving blackberry seeds behind. Discard the seeds.
  • Prepare ice cream maker. Turn ice cream maker on and pour strained blackberry mixture into the ice cream maker. Mix according to your ice cream maker's instructions.
  • Ice cream will start to have a "soft serve" texture (mine takes about 15-20 minutes). At this point, use a wooden spoon to transfer ice cream to a large airtight container. Make sure to lick the spoon when you're done! Place the ice cream in the freezer for at least 3 hours, or until ice cream has become firm. At this time, place a parchment paper lined baking sheet in the freezer as well.
  • When ice cream is set (firm), use a small ice cream scooper or small spoon to form small balls of ice cream (about 1-2" ice cream balls). Place ice cream balls on chilled baking sheet. Return to freezer for about 1 hour to set.


  • Prep your double boiler or make a homemade double boiler (that's what I do) using a heat-proof mixing bowl and small saucepan {fill the sauce pan with about 1" of water, place heat-proof bowl on top of the saucepan, the water should not be touching the bowl}. Add chocolate chips and coconut oil to the double boiler or heat-proof bowl. Slowly heat over medium heat making sure to stir the chocolate as it melts. Remove from heat and let cool for about 10 minutes.
  • When chocolate is melted, it's ready for you to dip the frozen ice cream balls.
  • Remove frozen ice cream balls from the freezer. Working quickly, use a fork or slotted spoon to dip ice cream balls, one by one, into the chocolate mixture making sure to fully coat them with chocolate. Immediately place Bon Bons back onto chilled baking sheet. Repeat until all ice cream balls are coated in chocolate. Return Bon Bons to freezer for 30 minutes to set.
  • Bon Bons are ready to eat after about 30 minutes of freezing.


Fresh blackberries are awesome, but try and freeze them ahead of time first. Freezing them helps the ice cream form quicker. If that's not a possibility, fresh is fine, it just takes longer for the ice cream to come together.
If you don't use raw dairy, look for high quality organic milk and cream from cows that graze on grass {grassfed/pastured}. Ideally, look for products that do not ultra-pasturize their products.
Dairy Free Version: Substitute full-fat coconut milk for the dairy.
Storage: Store these in an airtight container in the freezer. They keep well for a few weeks, but trust me they will not last that long before someone gobbles them all up.
I recommend this organic vanilla extract or homemade vanilla extract, these allergy-free chocolate chips


Calories: 141kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 10mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 220IU | Vitamin C: 2.3mg | Calcium: 39mg | Iron: 0.9mg