Strawberry Bonbons

1. 1

   In a medium saucepan, simmer the strawberries and sugar over medium heat.

2. 2

   Cook, stirring occasionally, until softened and syrupy, about 20 minutes; let cool.

3. 3

   Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use).

4. 4

   Cover and freeze until firm, about 1 hour.

5. 5

   Place the cookies flat side down on a parchment-paper-lined baking sheet.

6. 6

   Top each cookie with 1 small scoop of ice cream.

7. 7

   Freeze until firm, about 30 minutes.

8. 8

   In a double boiler, melt three-quarters of the chocolate.

9. 9

   Remove from the heat and stir in the remaining chocolate until melted.

10. 10

    Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet.

11. 11

    Immediately sprinkle with the pistachios.

12. 12

    Freeze until firm, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.