Ice Cream Bonbons

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Melt the Chocolates:

In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Stir occasionally until smooth.
Scrape the melted chocolate into a smaller bowl and let it cool slightly.
Prepare the Crushed Cookies:

Spread the finely crushed chocolate wafer cookies on a small plate.
Prepare the Baking Sheets:

Line 2 baking sheets with wax paper. Place one of the baking sheets in the freezer to chill.
Set Up for Scooping:

Fill a cup with ice water to dip your ice cream scoop in between scoops. This will help keep the ice cream from melting too quickly.
Form the Bonbons:

Working quickly, scoop a tightly packed 1-tablespoon-size portion of ice cream.
Transfer the ice cream scoop to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate, ensuring it is fully covered.
Lift the bonbon, allowing the excess chocolate to drip back into the bowl.
Dip the bottom of the bonbon in the crushed cookie crumbs.
Place the bonbon on the chilled baking sheet. Sprinkle a pinch of flaky sea salt on top.
Let the bonbon stand for about 10 seconds to set slightly, then transfer it to the baking sheet in the freezer.
Repeat the Process:

Repeat the process to form the remaining bonbons, dipping the ice cream scoop in the ice water between each scoop to keep it cold.
Make sure to work quickly to prevent the ice cream from melting.
Freeze the Bonbons:

Freeze the bonbons on the baking sheet until firm, about 30 minutes.
Serve:

Once the bonbons are firm, they are ready to serve. Enjoy your homemade ice cream bonbons immediately, or store them in an airtight container in the freezer for later.
Tips:
Working in small batches can help keep the ice cream from melting too quickly.
If the chocolate starts to thicken, you can briefly return it to the simmering water to remelt.
These bonbons can be made with various ice cream flavors and toppings for a variety of taste experiences.

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