Go Back Email Link
+ servings
3 chocolate covered ice cream truffles rolled in toasted almonds and toasted coconut.
Print Recipe
5 from 2 votes

Ice Cream Truffles

Don't relegate truffles to Christmas. These ice cream truffles make a refreshing summer delicacy.
Prep Time1 hour
Cook Time12 minutes
4 hours
Total Time5 hours 12 minutes
Course: Dessert
Cuisine: American
Servings: 36 Truffles
Calories: 140kcal

Equipment

  • Teaspoon measure
  • 1 ½ teaspoon measure
  • flat platter covered with parchment paper
  • small plate covered with parchment paper

Ingredients

  • 2 ¼ cup ice cream flavour of your choice
  • 1 ½ cup sliced almonds
  • 1 cup shredded coconut
  • 6 oz semi-sweet chocolate chips or chopped
  • 2 Tbsps heavy cream
  • 1 ½ Tbsps vegetable oil

Instructions

  • 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 ½ teaspoon 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.

Notes

If the chocolate won't adhere to the ice cream ball the chocolate may be too hot or the ice cream is getting warm and outer layer is melting.  Reduce heat under chocolate and return ice cream ball to the freezer to harden up again.

Nutrition

Calories: 140kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 52IU | Calcium: 42mg | Iron: 1mg