Right about now is the time when visions of pumpkin pie begin to dance through my head, but now I'm dreaming of these pumpkin pie ice cream bonbons. They're sort of like having your pie and ice cream too — without overindulging.
This year for the fall holidays, skip the pumpkin pie. No, really. You might think I'm crazy, but after you try this recipe for gluten-free pumpkin pie ice cream bonbons, you'll understand.
The ice cream tastes just like... Pumpkin. Pie. And who wouldn't want pie-flavored ice cream served up in a two-bite portion, covered in dark chocolate? If you really want to make this treat taste even more like pumpkin pie, them top them with chopped candied pecans. These bonbons make a fun alternative to standard pie, and they're easy to make.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free pumpkin pie ice cream bonbons recipe
Don't bother with pumpkin pie this season — make these ice cream bonbons instead. The ice cream tastes like a frozen version of pumpkin pie, and the bite-sized portions are fun to serve when family and friends are gathered.
Prep time: 20 minutes | Inactive time: 1 hour 20 minutes | Total time: 1 hour 40 minutes
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 16 ounces gluten-free dark chocolate chips
- 1 tablespoon vegetable shortening
- Parchment or waxed paper
- Decorative toothpicks
- Chopped candied pecans (optional)
- Gluten-free milk chocolate chips to use as drizzle (optional)
- Before you begin, be sure your ice cream maker freezer bowl has been in the freezer for the suggested amount of time based on the manufacturer's instructions.
- In a small bowl, combine the cinnamon, nutmeg, ginger and cloves. Mix to combine.
- To a separate bowl, add the pumpkin puree and brown sugar. Add the heavy cream, and whisk to combine. Add the seasonings to the pumpkin mixture, and stir to combine.
- Pour the mixture into the ice cream maker, and run it for about 20 minutes (follow the instructions for your particular ice cream maker).
- The ice cream will be thick but somewhat soft. Transfer it to a container with a lid, and freeze the ice cream for an additional hour or so.
- To a baking sheet, add a sheet of parchment or waxed paper, and place the baking sheet in the freezer.
- When you're ready to form the bonbons, begin by melting the dark chocolate with the vegetable shortening in the microwave in 20-second increments until the chips have almost completely melted. Remove, and stir to combine and to help melt any remaining lumps.
- Place the baking sheet and the ice cream next to the bowl of melted chocolate. Scoop the ice cream into 2-inch balls, and insert 1 toothpick into the top of each. Hold the toothpick and ice cream over the bowl of chocolate. Use a spoon to pour the melted chocolate over the ice cream until coated. Place the ice cream ball onto the lined baking sheet.
- If you're adding chopped candied pecans, then sprinkle them over the tops while the chocolate is still soft.
- Continue until all the ice cream balls are coated. Place the bonbons in the freezer.
- If you'd like to drizzle the milk chocolate over the bonbons for added embellishment, then melt the milk chocolate chips and 1/2 tablespoon of vegetable shortening in the microwave, just as you did for the dark chocolate coating. Remove the bonbons from the freezer, and use a fork to drizzle the milk chocolate over the tops.
- Freeze until ready to serve.
Serve these bonbons during the fall season for a fun treat.
More gluten-free recipes
Pear, honey and hazelnut tart
Chocolate-chile brownies with white chocolate-vanilla drizzle