Vegan Ice Cream Bon Bons and Review of NadaMoo Dairy-Free Desserts

By Saythevword

Let me tell you about me and ice cream. Don’t expect a love story, though, because that’s not it. As a kid I liked ice cream. Of course I did; what child doesn’t like ice cream? But I didn’t love it. When the ice cream truck would drive by, the “Pop Goes the Weasel” song playing over and over again, I would run out like all the other kids to get a pop or a cone or whatever frozen treat was the hot thing then.

But more than sweets, I loved savory foods and that would always be my first choice. When my family would go to Howard Johnson’s for ice cream sundaes, I wanted a burger or fried chicken. If I did get a sundae, I’d eat the whipped cream off the top and then let my father have the rest of it. When I got older, I would sometimes get an urge for ice cream so I’d buy a pint. I would eat a spoonful, my craving would be satisfied and I would put it in the freezer and forget about it. Months later, I might eat another spoonful. None of my friends understood me.

So here I am, a grown woman, and I still don’t have a sweet tooth. You can keep your chocolate and give me potato chips. Keep your ice cream and give me hot sauce. Usually. Sometimes all it takes is a great product to change your mind. Madecasse, which I told you about here, is one of those products. Today I’m going to tell you about NadaMoo which is another.

NadaMoo is a multi-generational family-owned company in Austin, Texas. They began making dairy-free coconut milk ice cream back in 2004 for friends and family. Everyone was amazed at how creamy and delicious it was and that’s how their business began.

NadaMoo is made with certified organic, non-GMO, fair trade ingredients. Their products are vegan, gluten-free, and kosher.

 NadaMoo is a made-up word that means ‘no dairy.’ You know Trudy, The “V” Word spokescow is thrilled about that. MOOOOOO!!! Currently, NadaMoo comes in 11 amazing flavors. Every flavor starts with their “top-secret, extra creamy, dairy-free coconut milk base.” Then they add other ingredients to create incredible flavors.    NadaMoo was so generous and sent me 6 of their flavors. I put them in the freezer and as usual, forgot about them while I decided what to make with them. I warned Tom not to touch them until then. He, unlike me, loves sweets. I still had chocolate left from Madecasse so I opted to make something easy – bon bons. When I was a kid, my mother would love ice cream bon bons and we would get them at the movies. Madecasse makes chocolate in Madagascar that is simply delicious. So I melted chocolate with raw organic extra-virgin coconut oil from Artisana Organics, a company that makes awesome nut butters. I reviewed them last year when I made Macadamia Nut Truffles. Instead of choosing one flavor, I made bon bons using all 6 of the flavors I had: Vanilla-AHHH, Cookies & Creme, Gotta Do Chocolate, Bananas for PB & Chocolate, Sweet Cherry Lime and Lotta Mint Chip. As I scooped out ice cream to make the balls for the bon bons, I tasted each of the ice creams. An amazing thing happened: after I tasted a spoon of the ice cream, I wanted more! They were each so delicious and so creamy. They actually tasted a lot like dairy ice cream. Tom’s favorite was the Lotta Mint Chip. I loved Cookies & Creme and even though I’m not a big chocolate lover, I LOVE the Gotta Do Chocolate flavor. It’s so rich and decadent. Anyway, I made the bon bons and put them in the freezer to set. Later, I took them out and cut a few in half to take pictures. And I ate a half. I mean, it was starting to melt so I had to. Then I ate another half. Back in the freezer they went. Later that night, I had another two halves. Then yesterday afternoon, I stopped working and went in the kitchen to get another bon bon. And last night, I had another one. I sat there, licking my lips and my fingers, wondering what this magic was that NadaMoo had worked on me. Finally, I LOVE ice cream! Tom may not be so thrilled about my loving ice cream because now he has to share it with me. Too bad. All I can think about is what those 5 other flavors I didn’t get to try taste like: Creamy Coconut, Vanilla-Cha-Cha-Chai, Chocolate Almond Chip, Mmm..Maple Pecan, and Java Crunch. Coffee ice cream was always my favorite flavor. If you haven’t tried NadaMoo yet, you MUST! Check out their web site and find out where they sell NadaMoo near you or where you can order it online with their store locator. Their web site also has lots of recipes, a blog and tons of testimonials from people who have tried NadaMoo and love them as much as I do. Get yourself from NadaMoo Dairy-Free Ice Cream and make these Vegan Ice Cream Bon Bons. It’s so easy and so delicious I think I have to make another batch…if there’s any ice cream left. I have a feeling that NadaMoo will never end up sitting in my freezer, forgotten and getting old. Enjoy! Thank you, NadaMoo, for all the amazing ice cream and for finally making me an ice cream lover! 

Vegan Ice Cream Bon Bons

GF
Makes 18 bon bons

NadaMoo Ice Cream

5 oz. Madecasse 100% Cocoa Dark Chocolate Baking Discs

3 Tbs. Artisana Coconut Oil

2 – 3 tsp. agave nectar, to taste

A pinch of sea salt

Place a baking sheet lined with parchment paper in the freezer for about 15 minutes to half an hour.

When it’s cold, use a small scoop or two spoons to scoop out small balls of ice cream. Place them on the baking sheet so they are not touching.

Place a toothpick into each ice cream ball. Freeze for 2 hours or until they are very firm and frozen.

Make the chocolate by combining the chocolate disks and the coconut oil in a small saucepan over low heat. Keep stirring so that the chocolate is smooth. Add agave to taste and a pinch of salt. Transfer the chocolate to a bowl and let it cool a bit.

Remove the baking sheet from the freezer and transfer the parchment paper with the ice cream balls to the table. Put a fresh piece of parchment paper on the baking sheet.

Using the toothpick as a handle, pick up an ice cream ball and dip it in the chocolate.  Twirl it around so it’s completely covered in chocolate. Let any excess drip off and then place the chocolate-covered ice cream ball on the fresh parchment. Repeat with the remaining ice cream balls.

When you have finished covering all the balls, go back to the first and dip it into the chocolate again. Give all the balls a second coating of chocolate.

Put the baking sheet with all the chocolate-covered ice cream balls back into the freezer so the chocolate can set and get hard. Keep in the freezer until ready to eat.

The “V” Word: Say it. Eat it. Live it. 

Print Vegan Ice Cream Bon Bons Author: Rhea Parsons Recipe type: Dessert Serves: 18 bon bons   Ingredients
  • NadaMoo Ice Cream
  • 5 oz. Madecasse 100% Cocoa Dark Chocolate Baking Discs
  • 3 Tbs. Artisana Coconut Oil
  • 2 – 3 tsp. agave nectar, to taste
  • A pinch of sea salt
Instructions
  1. Place a baking sheet lined with parchment paper in the freezer for about 15 minutes to half an hour.
  2. When it’s cold, use a small scoop or two spoons to scoop out small balls of ice cream. Place them on the baking sheet so they are not touching.
  3. Place a toothpick into each ice cream ball. Freeze for 2 hours or until they are very firm and frozen.
  4. Make the chocolate by combining the chocolate disks and the coconut oil in a small saucepan over low heat. Keep stirring so that the chocolate is smooth.
  5. Add agave to taste and a pinch of salt.
  6. Transfer the chocolate to a bowl and let it cool a bit.
  7. Remove the baking sheet from the freezer and transfer the parchment paper with the ice cream balls to the table. Put a fresh piece of parchment paper on the baking sheet.
  8. Using the toothpick as a handle, pick up an ice cream ball and dip it in the chocolate. Twirl it around so it’s completely covered in chocolate.
  9. Let any excess drip off and then place the chocolate-covered ice cream ball on the fresh parchment. Repeat with the remaining ice cream balls.
  10. When you have finished covering all the balls, go back to the first and dip it into the chocolate again. Give all the balls a second coating of chocolate.
  11. Put the baking sheet with all the chocolate-covered ice cream balls back into the freezer so the chocolate can set and get hard. Keep in the freezer until ready to eat.
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