Ice Cream Truffles

Name: Ice Cream Truffles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 473 milliliters sliced almonds, toasted; 1 pints (about) chocolate ice cream; 1 pints (about) coffee ice cream; 355 milliliters shelled natural pistachios, chopped; 567 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 142 grams cups sweetened flaked coconut (about , lightly toasted; 1 pints (about) vanilla ice cream; 2 Tbsps vegetable oil

This recipe serves 24. One serving contains 345 calories, 7g of protein, and 24g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Summer. If you have semisweet chocolate, vegetable oil, coffee ice cream, and a few other ingredients on hand, you can make it.

Instructions

Line large rimmed baking sheet with waxed paper. Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet. Freeze ice cream overnight.

Ingredients you will need

Chocolate Ice Cream

Ice Cream

Vanilla

Coffee

Equipment you will use

Ice Cream Scoop

Measuring Spoon

Baking Sheet

Combine chopped chocolate and vegetable oil in large metal bowl.

Ingredients you will need

Vegetable Oil

Chocolate

Equipment you will use

Bowl

Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Remove bowl from over water. Cool chocolate until barely lukewarm.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Place almonds, coconut, and pistachios in 3 separate medium bowls. Line 3 pie dishes or plates with waxed paper. Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate. Using fork, turn to coat and lift out chocolate-coated ball. Drop ball off fork into bowl with almonds, using hands to turn to coat.

Ingredients you will need

Vanilla Ice Cream

Pistachio Nuts

Chocolate

Almonds

Coconut

Equipment you will use

Bowl

Place truffle in 1 prepared pie dish. Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer. Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios. Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen. (Can be made 3 days ahead. Keep frozen.)

Ingredients you will need

Chocolate Ice Cream

Ice Cream

Pistachio Nuts

Chocolate

Truffles

Almonds

Coconut

Equipment you will use

Pie Form

Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.

Ingredients you will need

Ice Cream

Pistachio Nuts

Coconut

Almonds

Equipment

Ingredients

Servings:

473milliliters

sliced almonds, toasted 1pints

(about) chocolate ice cream 1pints

(about) coffee ice cream 355milliliters

shelled natural pistachios, chopped 567grams

bittersweet (not unsweetened) or semisweet chocolate, chopped 142grams

cups sweetened flaked coconut (about , lightly toasted 1pints

(about) vanilla ice cream 2Tbsps

vegetable oil

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.