Tartufo
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 230
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 4
- Cholesterol
- 37
- Sodium
- 85
- Total: 3 hr 15 min (includes freezing times)
- Active: 45 min
Ingredients
4 cups chocolate ice cream, slightly softened
2 cups vanilla ice cream, slightly softened
8 maraschino cherries, stemmed and pitted
1 1/2 cups crushed chocolate sandwich cookies, plus extra for plating
Directions
- Line four 2-cup domed glass bowls with plastic wrap to extend at least 3 inches over all sides. Working with one bowl at a time, scoop 1 cup of chocolate ice cream into the bowl. Create a crater in the center, pushing the ice cream up the sides of the bowl. Place in the freezer. Repeat with the 3 remaining bowls, placing in the freezer as done. Freeze for 30 minutes.
- Remove the bowls from the freezer. Working with one bowl at a time, add 1/2 cup vanilla ice cream to the crater. Create another crater in the vanilla ice cream and add 2 cherries. Cover with vanilla ice cream to enclose them. Gather the plastic wrap hanging over the sides of the bowl and wrap it around the ice cream, creating a sphere as best as you can. Place into the freezer as done and freeze until firm, about 2 hours (and up to 2 to 3 days in a sealed container).
- Place the crushed cookies on a plate. Remove the plastic wrap from the bowls and roll each ice-cream sphere in the cookies to coat thoroughly. (If not serving immediately, return to the freezer.) Spread more cookie crumbs on 8 serving plates. Cut each tartufo in half vertically and place half a tartufo on each plate. Serve immediately.
Cook’s Note
The “sphere” will likely be flat on the bottom. This is fine and will ensure it sits nicely on the plate.