Want to eat ice cream with your fingers? These dainty little Ice Cream Truffles will let you do just that!
These Ice Cream Truffles are so darn cute and fun to eat! You can use your favourite ice cream flavour, you can use a couple of different flavours also if you like.
I used Pistachio Ice cream because I love it! Butterscotch Ripple would be good, Black Cherry… just pick your favourite.
You could also vary the nut choice- crushed pistachios would be good, crushed hazelnut. Those little Skor pieces from the bulk store would be awesome as well!
I will be honest though… it’s a good thing they are so darn cute because they are a little pernickety to make.
If the ice cream gets too warm and the outer layer starts to melt the chocolate wont’ adhere to the ice cream bar. In that case pop that ice cream ball back into the freezer to harden.
You also have to manage the temperature of the chocolate as you work. If it gets too runny you need to turn the heat down or off. Too thick you need to warm it up a bit.
But the good news is they are make ahead. They need to time to harden in the freezer before you coat them and after you roll them. You can make them several days ahead and keep them frozen in an air tight container.
I served them alongside these Champagne Gelées as an accent flavour
and also with these Blood Orange Squares to make up a bit of variety.
- Teaspoon measure
- 1 1/2 teaspoon measure
- flat platter covered with parchment paper
- small plate covered with parchment paper
- 2 1/4 cup ice cream flavour of your choice
- 1 1/2 cup sliced almonds
- 1 cup shredded coconut
- 6 oz semi-sweet chocolate chips or chopped
- 2 Tbsps heavy cream
- 1 1/2 Tbsps vegetable oil
- Preheat oven to 350°. Spread almonds and coconut in a single layer in separate baking pans. Toast coconut for about 8 minutes until golden. Almonds will take about 12 minutes. Check midway and stir the pans. Remove from oven and allow to cool. When almonds are cool, break them into smaller pieces with the back of a spoon. Transfer coconut and almonds separately to small bowls.
- Cover a flat platter (that will fit in your fridge freezer) with parchment paper. Prepare a small flat plate with parchment paper as well.
- Using the teaspoon measure, scoop out a generous round ball of ice cream. Use the 1 1/2 tsp measure to round the ice cream into a ball. Gently ease ball of ice cream out of the teaspoon measure and put on the plate with parchment. Work as quickly as you can. When you get 3 or 4 balls done transfer them to the platter covered with parchment in your fridge freezer. Make sure they are not touching each other.
- Continue until you have about 36 ice cream balls. Allow balls to freeze at least 4 hours or overnight.
- Put a couple of inches of water in a medium skillet and heat it over medium heat. Place chocolate in a bowl that will stand in the warm water of the skillet. Stir while chocolate is melting. Add the cream and vegetable oil.
- If chocolate gets too thin reduce or turn off the heat until it thickens but is soft enough to drop from a spoon. If it gets too thick add some gentle heat until it is ‘spoonable’. You will have to manage the chocolate consistency as you work.
- Take 3 or 4 ice cream balls at a time and dip in the chocolate with a spoon. Then roll in the almond or coconut. Transfer back to the parchment lined platter in the freezer immediately.
- Continue coating the balls with chocolate and then the coconut or almonds. Allow finished truffles to freeze at least 2 hours before serving. Can be made several days ahead and held tightly sealed in the freezer.