Ice Cream Truffles
The 4th of July is only a couple of days away, and I couldn’t NOT throw out a little festive treat! I have seen some random ice cream truffle recipes over the years, and for some reason, they popped into my head over the weekend. I thought it would be the perfect vehicle for adding some red, white and blue flair for the holiday. (Does the word “flair” make anyone else think of Jennifer Aniston’s character in Office Space?)
To be honest, I thought that making ice cream truffles would be a complicated, messy affair.
They were nothing of the sort, and dare I say, they were even easier than making traditional truffles!
I simply scooped out some ice cream, made sure it was frozen solid, then melted together chocolate and vegetable shortening (this is a key ingredient – it keeps the melted chocolate from clumping when you coat the ice cream), dipped the balls of ice cream, sprinkled some sprinkles, froze again, and voila! Bite-size ice cream treats perfect for a hot summer day.
I went the festive route, but you could totally customize these however you’d like – use any flavor ice cream, any type of chocolate (white, milk, dark, semisweet), any toppings (other sprinkles, chopped nuts, etc.)… the possibilities are absolutely endless. These would also be perfect to keep in the freezer if you have kids and want to satisfy their sweet tooth and need for ice cream without a big bowl. Great for taking a break from playing outside!
Are you making any red, white and blue treats for Friday?
One year ago: Flag Cake (From Scratch!)
Two years ago: Strawberry Cupcakes with Strawberry Meringue Buttercream
Four years ago: Taco Dip
Five years ago: Roasted Shrimp and Orzo and Red, White & Blue Stained Glass Jello Stars
Ice Cream Truffles
Easy ice cream truffles with a festive spin for the 4th of July.
- ½ pint vanilla ice cream
- 10 ounces white chocolate, finely chopped
- 4½ teaspoons vegetable shortening (or vegetable oil)
- Line two large plates with parchment paper; set aside.
- Using a small cookie scoop (or tablespoon), scoop the ice cream into balls and place on prepared plates. Freeze for at least 1 hour.
- Place the chopped chocolate and the vegetable shortening in a medium bowl and microwave on 50% power in 30-second increments until completely smooth and melted.
- Remove one plate of truffles from the freezer and, using two spoons, dip each ball into the melted chocolate, turning to completely coat. Return to the parchment-lined plate and top with sprinkles. Return to the freezer and repeat with the other plate of truffles. Freeze for at least 1 hour before serving. Once completely frozen, the truffles can be placed in a resealable freezer bag for up to 1 month.