These bonbons are so easy, and irresistible! Minty Oreos are filled with peppermint ice cream, dunked in chocolate, and topped with crushed candy canes.
As I write this, we are less than 8 hours away from leaving to see family for Christmas. I still have a few work-related things to finish, I haven’t even started packing, I’m pretty sure the wee one is coming down with an ear infection based on his yowling tonight, and oh yes, I’d like to sleep for a few hours before we hit the road. Dang, this entire month has kicked.my.booty.
I am so looking forward to taking a few days off and relaxing. Of course, my version of relaxation involves cutthroat games of Settlers of Catan and long midday runs, but still! I can’t wait to distance myself from my to-do list for a few days.
Are you like me? Tired, overworked, a bit of a stress monkey, but still rocking those dirty pajamas like a boss? I thought so! Don’t worry, my sweet (and good-looking!) twin, I have a perfectly easy, perfectly Christmasssy dessert for you. Bonus: there is ice cream. Let that soothe your weary soul.
These “bonbons” are nothing more than minty Oreos, filled with peppermint ice cream, dunked in chocolate, and finished with a scattering of crushed candy canes on top. So simple, so fast, so freakin’ delicious. You can make them in advance, keep them in the freezer, and then take them out as the situation requires. Unexpected visitors? Late-night munchies? To-do-list-related stress eating? These bonbons are here for you, and they are whispering, “Come. Partake of our refreshing, minty deliciousness. We have your back.”*
*You know, it’s not my best work, but it’s not my worst. Let’s hope 2014 brings more sleep and more sensible blog writing.
And with that, I’m off to go throw hopefully-clean clothes into a suitcase! Happy weekend, friends. I hope it brings you Oreos and ice cream and chocolate. I’ll be back Monday with one last Christmas dessert!
If you find yourself with extra Oreos after making these bonbons, put them to good use in Oreo Fudge, Cookies and Cream Cake, Dirt Pudding Cups, Oreo Milkshake, or Mini Oreo Icebox Cakes!
💖More Desserts You’ll Love!
Peppermint Lava Cakes
Candy Cane Hearts
Oreo Peppermint Ice Cream Bonbons
Ingredients
- 1 quart peppermint ice cream
- 10 miniature candy canes
- 24 Oreo cookies, or similar cream-filled sandwich cookies
- 14 oz semi-sweet chocolate
Instructions
- Take the ice cream out of the freezer and let it sit on the counter and soften at room temperature, for about 10 minutes. While you wait, prepare the candy canes and Oreos.
- Unwrap the miniature candy canes and place them in a zip-top plastic bag. Use a rolling pin to crush them into small pieces in the bag. Twist the Oreos apart. You can scrape out the cream fillings if you’d like—they get slightly hard (but not painfully so!) when frozen. I liked the extra creaminess and mint flavor, so I left the fillings in when I made my bonbons. Cover a baking sheet with parchment or waxed paper.
- Use a small candy or cookie scoop to scoop up 1 1/2” balls of softened ice cream. Place a ball of ice cream on one Oreo cookie, top it with a second cookie, and press down gently so that the ice cream squeezes out to the edges of the cookie. If necessary, run a knife around the edge quickly to make a clean line, and place it on the prepared baking sheet. Repeat with the remaining cookies, working quickly so the ice cream doesn’t get too melted. Once all of the bonbons are assembled, place the tray in the freezer to firm up the ice cream, for about 30 minutes.
- Chop the semi-sweet chocolate, and place it into a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until melted and smooth. Take the frozen bonbons from the freezer. Use dipping tools or a fork to dip a bonbon in the melted chocolate. Let the excess drip back into the bowl, scrape the bottom against the lip of the bowl to remove excess chocolate, and place it back on the baking sheet. While the chocolate is still wet, sprinkle the top with a pinch of crushed candy canes.
- Store Oreo Peppermint Ice Cream Bonbons in an airtight container in the freezer. For the best taste and texture, let them sit for just a few minutes at room temperature before serving, so the ice cream is slightly softened but not melted.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
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Oy, I hope you got some rest in! I hear you, and I’m amazed that you still found the time to bring so many delicious Christmas desserts to your blog!
P.S. Yes, sometimes I forget that in addition to thinking alike, we ARE really, really good-looking twins. #blessed.
Thanks D! I have sort of been getting rest, but not nearly as much as I should, since I’m dumb about putting myself to bed on time. Your PS cracked me up… #seriouslysoblessed
Ahhh these are so amazing!!
Thanks Ashley!
I’m a last-minute packer too. Why is it so hard to just do it?! Obviously i’m very late in my commenting, so I hope you had a lovely little break 🙂 Wow, these bonbons look incredible! Chocolate mint is a favorite of mine and I love the pink and white you’ve got going on.
Hello! I realize that this is a fairly old posting. These do look delicious. I have a question about step 5. After they are made, you keep them in the refrigerator and not the freezer? Thanks!
Hey Kathi, Oh so sorry for the confusion! It should be freezer, I will fix that. If you give it a try let me know how it goes! Thanks so much!