Prep: 15 minutes; Freeze: 25 minutes.You will need 1 1/2- to 2-ounce molds for this recipe. We used Wilton's Brownie Pop Silicone Mold ($9.99;

Lori Powell


Credit: Quentin Bacon

Recipe Summary test

Makes 8 servings (serving size: 1 bonbon)


Ingredient Checklist


Instructions Checklist
  • Fill molds with ice cream using a 3/4-ounce (scant tablespoon) ice cream scoop until half-full; top each with 1/2 tablespoon chopped peanuts. Fill with another scoop of ice cream, and smooth top. Freeze for at least 20 minutes or until firm.

  • Unmold bombes, and place on chilled serving plates. Drizzle tops with melted chocolate, and sprinkle with remaining 1 tablespoon chopped peanuts for garnish. Freeze for 5 minutes more; serve.

Nutrition Facts

163 calories; fat 9g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 4g; carbohydrates 17g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 35mg; calcium 59mg.