Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Strawberry Bonbons

Strawberry Bonbons

In America, movie theaters serve popcorn. In Italy, there′s no popcorn, but there are ice cream bonbons!

When I was a kid, I spent a few years living in Rome, Italy, where my Dad was born and raised. Each time my parents took my brother Bernardo and me to see a film -usually an American movie dubbed in Italian -I would order my own box of chocolate-dipped vanilla ice cream bonbons. I would put each one in my mouth and let them melt into oblivion. First, the rush of deep chocolate, then the creamy vanilla ice cream. I haven′t been to the movies in awhile, let alone Italy, but I′m sure everything has changed by now.

These strawberry bonbons satisfy my sweet memory. I added a layer of cookies here, but you could make them without. Just freeze scoops of ice cream on a parchment-lined baking sheet first before dunking in the melted chocolate. A sprinkling of chopped pistachios fancies up my movie theater bonbons while adding a nice crunch. You could also keep them plain or make them playful by topping with sprinkles.

 

Strawberry Bonbons
12 Servings

1 pint strawberries, finely chopped
1 tablespoon sugar
1 pint vanilla ice cream, softened
25 cookies, such as Lucy′s Gluten-Free Sugar Cookies
1 pound dark chocolate, chopped
½ cup pistachios, chopped

1. In a medium saucepan, simmer the strawberries and sugar over medium heat. Cook, stirring occasionally, until softened and syrupy, about 20 minutes. Let cool.

2. Transfer the ice cream to a large bowl; fold in ½ cup strawberry sauce (reserve the remaining sauce for another use). Cover and freeze until firm, about 1 hour.

3. Place the cookies flat side down on a parchment-paper-lined baking sheet. Top each cookie with 1 small scoop of ice cream. Freeze until firm, about 30 minutes.



 

4. In a double boiler, melt three-quarters of the chocolate. Remove from the heat and stir in the remaining chocolate until melted. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet. Immediately sprinkle with the pistachios. Freeze until firm, about 30 minutes.