Ice Cream Bon Bons - Chocolate Covered Raspberry (Paleo)


3-5 dozen


For the raspberry ice cream filling:
  • 12 ounces frozen raspberries (organic)
  • 1/4 cup water (filtered)
  • 1/2 cup chopped dates, packed *(or sub with soaked raisins)
  • 1 3/4 cup canned coconut milk + extra, *see directions (make sure you use full fat)
  • 1/4 teaspoon vanilla extract
  • 3-5 drops  Liquid Stevia or 1-3 teaspoons maple syrup
For the outer chocolate shell:


To make the raspberry ice cream filling:
  1. In a small heavy bottomed sauce pan, heat the frozen raspberries and water over medium heat. Once the berries melt, continuously whisk them until they are completely broken up (right about when the mixture just starts to boil). Removed from heat.
  2. Place a 6-8 inch fine mesh strainer inside a medium sized mixing bowl and pour the raspberry mixture into the strainer (be careful, it's hot!). Use the back of a large spoon to push the liquid and raspberry pulp through the strainer (see important note below) leaving nothing but the seeds behind.
  3. Discard the seeds and strain the raspberry juice a second time to ensure all of the seeds have been strained out.
  4. Place the raspberry juice in a 1 cup liquid measuring cup. Chances are you won’t have a full cup of juice, so fill up the remaining way with canned coconut milk (*this is where you would use extra coconut milk), and then place the mixture in a high powered blender.
  5. Soak the chopped dates in 1 cup of hot water for 5 minutes. Discard the liquid and place the dates in the blender with the raspberry juice mixture. Blend on high for a minute, and then add the additional 1 3/4 cups of coconut milk, vanilla extract, and stevia or maple syrup. Blend until smooth.
  6. Place the raspberry ice cream mixture in an ice cream maker, and process according to your machine’s directions. Freeze in an airtight container for at least 2 hours.
  7. Use the smallest kitchen scoop you have (like the smallest scoop pictured here) to scoop the raspberry ice cream into little balls and place them on a chilled and parchment lined baking sheet. Freeze for 30 minutes.

To make the outer chocolate shell:
  1. Melt the chocolate chips and the coconut oil over a double broiler or in a microwave (If you use a microwave be very careful not to burn the chocolate).
  2. Dip the raspberry ice cream balls, one by one, into the chocolate (I like to use a fork for this, because the excess chocolate will drip right through the slots), completely coating them. Place back onto the chilled baking sheet and freeze for another 30 minutes.
  3. Store in the freezer in an airtight container and consume within 2 weeks.


If you are going to substitute raw dates for raisins in baking recipes, like in muffins, brownies, and Lara bars, you’ll want to soak the raisins for about 2-3 minutes in hot water. Soaking the raisins for about 3 minutes will reconstitute some of the moisture and give them a similar texture to dates. Then, all you have to do is drain and pat dry with a paper towel.  Read more here.

How can I make this recipe without an ice cream maker?
You can try one of the methods listed HERE, or you can skip the bon bon idea altogether and pour the raspberry filling into popsicle molds, freeze them, and then dip the frozen popsicles into the chocolate to form chocolate covered popsicles. The popsicle method won’t be nearly as creamy, but it still might satisfy the craving (with less work involved).