Chunky Monkey Ice Cream Bon Bons (Paleo, Vegan, Gluten Free)

Paleo/Keto
A closeup of a tray of Chunky Monkey Ice Cream Bon Bons, a paleo and vegan dessert with banana ice cream topped with a chocolate shell and toasted almonds.

Do you like frozen bananas, chocolate and toasted nuts? These Chunky Monkey Ice Cream Bon Bons are a healthy and delicious dairy-free, paleo, and vegan frozen dessert! Best of all, they're super easy to make with just a few ingredients you may already have in your kitchen!

A picture of a parchment-lined baking sheet topped with Chunky Monkey Ice Cream Bon Bons, a paleo, vegan, and dairy-free treat!

My inspirations for this paleo dessert!

I love shortcuts to deliciousness, especially for paleo dessert recipes! I created this simple, bite-sized treat by combining two of my favorite recipes together: The Kitchn's Single ingredient ice cream and the homemade one by Irvin Lin Magic shell. Plus, it's a great way to use up ripe bananas when you're bored of making my Strawberry Banana Ice Cream!

A closeup of a Chunky Monkey Ice Cream Bon Bon, a healthy paleo dessert.A closeup of a Chunky Monkey Ice Cream Bon Bon, a healthy paleo dessert.

Timing is key!

The steps for this recipe are simple, but timing is key. You duty wait for the “ice cream” to freeze completely (twice!) before proceeding, and then you have to work fast. Otherwise you'll end up with loose brown clumps.

My favorite dark chocolate

Since this recipe uses only six ingredients, quality matters, especially when you choose dark chocolate for the coating. I normally chop up dark chocolate bars (ranging from 70% to 85% cocoa) that I would snack on, including Green and black organic dark chocolate AND Alter Eco Marche. If you are too lazy to chop chocolate, you can use it Hu Gems OR Guittard Santé Chocolate Chips.

ingredients

  • Ripe bananas, frozen and cut into 1-inch pieces
  • Dark chocolate (70% cocoa or higher)
  • Coconut oil: For a less strong coconut flavor, use refined coconut oil.
  • Flaked toasted almonds or chopped toasted walnuts: Chunky Monkey ice cream typically contains nuts, but I prefer almonds.
  • Vanilla extract
  • Diamond Crystal kosher salt

How to make paleo ice cream bonbons

First things first: you need to make banana ice cream. Mine isn't really one ingredient, I use two, but it's still super simple and doesn't require an ice cream maker. (I have a similar recipe for 2 minute strawberry banana ice cream my first cookbook!)

Three frozen bananas and a bottle of vanilla extract are on a wooden cutting board.Three frozen bananas and a bottle of vanilla extract are on a wooden cutting board.

Place the frozen banana pieces and vanilla in a blender or food processor…

An overhead shot of frozen banana slices in an open food processor.An overhead shot of frozen banana slices in an open food processor.

…and blend until you obtain a smooth and creamy mixture.

A food processor filled with creamy banana ice cream.A food processor filled with creamy banana ice cream.

Transfer the ice cream to an airtight container and freeze until firm but easily scoopable (about 2 hours).

Transfer the vegan banana ice cream to a classy container with a blue silicone spatula.Transfer the vegan banana ice cream to a classy container with a blue silicone spatula.

I know you can't wait to complete the recipe, but it will take some time for the ice cream to harden. Take a long, leisurely walk in the park and avoid opening the freezer every 20 minutes to check on the ice cream. You will go crazy.

Once the ice cream has set, use a saucer to scoop it into teaspoon-sized balls. Place them on a baking tray lined with baking paper.

Using a small plate to transfer the vegan banana ice cream scoops to a parchment-rimmed baking sheet.Using a small plate to transfer the vegan banana ice cream scoops to a parchment-rimmed baking sheet.

Work quickly – you don't want the ice cream to melt.

Close-up of scoops of paleo banana ice cream on a parchment-lined baking sheet.Close-up of scoops of paleo banana ice cream on a parchment-lined baking sheet.

Place the baking tray in the freezer and chill until the balls are firm. Truly solid. If you can bear the wait, I recommend letting them sit overnight in the freezer. Trust me on this.

A side shot of a rimmed baking sheet filled with scoops of dairy-free banana ice cream.A side shot of a rimmed baking sheet filled with scoops of dairy-free banana ice cream.

When you're ready to assemble the bon bons, toss the chocolate, coconut oil, and salt into a heatproof bowl. Place the bowl over a pot of boiling water, making sure the water does not come into contact with the bottom of the bowl.

Sliced ​​chocolate and coconut oil are mixed in a glass bowl.Sliced ​​chocolate and coconut oil are mixed in a glass bowl.

Stir the chocolate mixture constantly until completely melted. (Alternatively, you can simply place the chocolate mixture in the microwave in 30-second increments until melted.)

A blue silicone spatula stirs a bowl of melted chocolate.A blue silicone spatula stirs a bowl of melted chocolate.

Remove the chocolate from the heat and let it cool to room temperature. It should remain liquid for several hours as long as the temperature in your home is above 70°F. If your house is colder, the air conditioning is set too high.

Remove the solid banana ice cream scoops from the freezer. Insert a toothpick into the flat bottom of an ice cream scoop…

A scoop of banana ice cream on a skewer is dipped into melted chocolate to make Chunky Monkey Ice Cream Bon Bons.A scoop of banana ice cream on a skewer is dipped into melted chocolate to make Chunky Monkey Ice Cream Bon Bons.…and quickly dip it in the melted chocolate…

A scoop of banana ice cream is covered in melted chocolate.A scoop of banana ice cream is covered in melted chocolate.

…or simply add it with a spoon.

Pour melted chocolate over a small scoop of banana ice cream to make Chunky Monkey Ice Cream Bon Bons.Pour melted chocolate over a small scoop of banana ice cream to make Chunky Monkey Ice Cream Bon Bons.

Before the chocolate shell solidifies, sprinkle it with chopped nuts.

Some people add flaked almonds to a Chunky Monkey ice cream bon bon.Some people add flaked almonds to a Chunky Monkey ice cream bon bon.

Do not waste time. The “ice cream” can melt quickly and the magical chocolate shell hardens quickly, so the most effective way to coat these treats is to get the whole family involved. Give everyone a skewer – you can eat them while you prepare them.

Keep the skewers if you want to enjoy these treats as a Chunky Monkey Ice Cream Pop (just cut off the pointy ends so you don't stab yourself).

Someone in a black shirt holding a Chunky Monkey Ice Cream Bon Bon on a wooden skewer.Someone in a black shirt holding a Chunky Monkey Ice Cream Bon Bon on a wooden skewer.

How to store these ice cream bonbons

You can store the bon bons in an airtight container in the freezer for up to 4 months.

A close-up of a tray of Chunky Monkey Ice Cream Bon Bons, a paleo and vegan dessert featuring banana ice cream topped with a chocolate shell and toasted almonds.A close-up of a tray of Chunky Monkey Ice Cream Bon Bons, a paleo and vegan dessert featuring banana ice cream topped with a chocolate shell and toasted almonds.

More paleo frozen desserts


Looking for more recipe ideas? Go to my recipe index. You'll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017) and Nom Nom Paleo: Let's Go! (Andrews McMeel Publishing 2022).


EASY TO PRINT RECIPE CARD

  • First things first: you need to make banana ice cream. Place the frozen banana pieces and vanilla into a blender or food processor and blend until smooth and creamy.

  • Transfer the ice cream to an airtight container and freeze until firm but easily scoopable (about 2 hours).

  • Once the ice cream has set, use a saucer to scoop it into teaspoon-sized balls. Place them on a baking tray lined with baking paper. (Work quickly: You don't want your ice cream to melt.)

  • Place the baking tray in the freezer and chill until the balls are firm. I recommend letting them rest overnight in the freezer.

  • When you're ready to finish assembling the bon bons, toss the chocolate, coconut oil, and salt into a heatproof bowl and place the bowl over a pan of simmering water. (This is what you do if you don't have a double boiler.) Make sure the water doesn't touch the bottom of the bowl. Stir the chocolate mixture constantly until completely melted.

  • Alternatively, if you prefer to use the microwave, you can simply heat the chocolate mixture in 30 second increments until melted.

  • Remove the chocolate from the heat and let it cool to room temperature. It should remain liquid for several hours as long as the temperature in your home is above 70°F. If your house is colder, the air conditioning is set too high.

  • Remove solid scoops from freezer. Stick a skewer into the flat bottom of an ice cream scoop and quickly dip it into the melted chocolate or simply add it with a spoon.

  • Before the chocolate shell solidifies, sprinkle it with chopped almonds. Do not waste time. The “ice cream” can melt quickly and the magical chocolate shell hardens quickly, so the most effective way to coat these treats is to get the whole family involved. Give everyone a skewer – you can eat them while you prepare them.

  • You can store the Bon Bons in a sealed container in the freezer for up to 3 months.

The steps are simple, but timing is key. You duty wait for the “ice cream” to freeze completely (twice!) before proceeding, and then you have to work fast. Otherwise you'll end up with loose brown clumps.

Calories: 90kcal | Carbohydrates: 7G | Protein: 1G | Fat: 6G | Fiber: 1G

Nutrition information is calculated automatically, so should only be used as an approximation.

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