Vanilla ice cream balls covered in dark chocolate with a hint of coconut flavor make a classically delicious summer treat.

Preparation

Using a 1-ounce scoop, form ice cream into balls. Place ice cream balls on a wax paper-lined baking sheet and freeze until hard, about 4 hours. Pro Tip: If you have difficulty releasing the ice cream from the scoop, rub the bottom of the scoop in your hand to warm it slightly.

For the chocolate shell, place a metal bowl over a double boiler, and add the chocolate and coconut oil. Once the chocolate is completely melted and the oil is incorporated, remove bowl from heat. Allow chocolate to cool so that it is just warm but still fluid.

To make the bon bons, pierce each ball through the center with a bamboo skewer. Holding the ball over a bowl, spoon chocolate over the ice cream, allowing it to coat the ball and letting any excess run off into the bowl. Return ball to wax paper-lined baking sheet, and repeat with remaining ice cream balls. When all balls are coated, place baking sheet into the freezer until chocolate has hardened. Pro Tip: Working in small batches will help keep the ice cream from melting.