It’s getting HOT! These treats came just in time for the sudden weather change.

These are the perfect treats to serve up on a really hot day. The creamy cool banana pudding flavored ice cream coupled with coconut, then followed by a crispy cookie- chocolate-crunch = heavenly.  A long time ago, I came across a coconut bon bon recipe from martha stewart.  I made a mental note to try making something similar when the weather warms up, but our family just isn’t too big of a fan of coconuts. Hubby and the girls LOVE all things bananas and chocolate. Bananas and chocolate  put together..the ben and jerry’s ice cream, monkey sandwiches with peanut butter and honey.. you name it, they like it.  I decided to alter martha’s recipe,  in hopes of enticing daughter’s taste buds with a fun name to match. The result? We ate the entire thing in ONE sitting!

You will need:

  • 6 chocolate wafer cookies (your favorite cookie will do- make sure it is thin) I used waffle cone cookies.
  • optional-shredded unsweetened coconut.
  • Blue Bell Banana Pudding Ice cream
  • your fave nuts I used almonds
  • 26 ounces semisweet or bittersweet chocolate, chopped
  • 1 tablespoon vegetable shortening

  Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart
Using a 2-inch ice-cream scoop, scoop a ball of ice cream onto each wafer. Embed some almonds into each scoop (press the pointy part of the almond into the ice cream entirely). Make sure to place one almond on TOP of each scoop as well. Transfer pan to freezer for 20 minutes.

Place the chocolate in a microwave safe bowl and heat for a min. Take out, stir well, heat for one more minute.  Let cool slightly. 
Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Run and drizzle the chocolate  over each treat in different layers and directions creating a bumpy chunky looking texture.
Return the baking pan to the freezer for 30 minutes more or overnight.