Ice Cream Truffles
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 239
- Total Fat
- 16
- Saturated Fat
- 11
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 19
- Total: 4 hr 20 min (includes freezing time)
- Active: 30 min
Ingredients
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
Directions
- 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.