Ice Cream Truffles Recipes
ICE CREAM TRUFFLES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 4h20m
Yield 12 servings
Number Of Ingredients 6
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
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
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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