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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.