Ice Cream Truffles Recipes

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ICE CREAM TRUFFLES



Ice Cream Truffles image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 4h20m

Yield 12 servings

Number Of Ingredients 6

1/2 pint (1 cup) strawberry ice cream
1/2 pint (1 cup) pistachio ice cream
2 cups chopped semisweet chocolate
1/4 cup coconut oil
1/4 cup red jimmies (sprinkles)
1/4 cup shelled pistachios, chopped finely

Steps:

  • Line 2 quarter-sheet pans with wax paper. Working quickly, portion out the ice cream using a 1 1/2-tablespoon scoop. Line up the scoops, 12 strawberry on one sheet pan and 12 pistachio on the other, and place in the freezer for at least 2 hours.
  • Twenty minutes before you are ready to roll the truffles, add the chocolate and coconut oil to a bowl set over a pan of simmering water and allow it to melt and become smooth, 2 to 3 minutes. Mix together.
  • Place the pistachios and red jimmies in separate bowls.
  • Remove the strawberry ice cream from the freezer. One at a time, drop the ice cream into the chocolate, then remove with a fork and place back on the sheet pan. Immediately sprinkle on the jimmies. Repeat with the remaining strawberry ice cream scoops and return to the freezer.
  • Remove the pistachio ice cream and repeat the process above, immediately sprinkling the truffles with the pistachios. Return them to the freezer and allow to firm up, about 2 hours. Transfer to a freezer container and freeze for up to 1 month.

ICE CREAM TRUFFLES



Ice Cream Truffles image

Provided by Lori Longbotham

Categories     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Frozen Dessert     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 28 to 32 truffles

Number Of Ingredients 2

1 pint vanilla ice cream
18 chocolate wafers

Steps:

  • 1. Place a plate lined with wax paper in the freezer for 10 minutes.
  • 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm.
  • 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper.
  • 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
  • 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates.

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