Name: Tartufo: A Frozen Italian Masterpiece with a Sweet Surprise Inside
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 2 cups vanilla ice cream; 2 cups pistachio ice cream; 4 maraschino cherries; 1/2 cup chocolate wafer cookies, crushed; 1 1/2 cups semisweet chocolate, chopped; 2 tablespoons coconut oil

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Tartufo is one of those desserts that feels like a little celebration every time I serve it. This classic Italian indulgence is made of creamy vanilla and pistachio ice cream, with a hidden cherry center and a rich, chocolate shell that cracks with the first bite. It’s luxurious, nostalgic, and surprisingly simple to prepare at home. Whether I’m looking to impress guests or enjoy something special for myself, Tartufo always delivers that perfect balance of elegance and comfort.

Tartufo: A Frozen Italian Masterpiece with a Sweet Surprise Inside

Why You’ll Love This Recipe

I keep coming back to this dessert for so many reasons:

It’s beautifully customizable: I can switch up the ice cream flavors or even change what’s in the center.
It uses simple ingredients: Most of them are probably already in my freezer or pantry.
It’s make-ahead friendly: I can prep days in advance, and they’ll be ready when I need them.
It has great texture and flavor contrast: Creamy, crunchy, rich, cold—all in one bite.
It’s always a crowd-pleaser: Guests love the surprise cherry inside and the glossy chocolate shell.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vanilla ice cream – 2 cups
pistachio ice cream – 2 cups
maraschino cherries – 4
chocolate wafer cookies, crushed – ½ cup
semisweet chocolate, chopped – 1½ cups
coconut oil – 2 tablespoons

Directions

Prep the freezer and soften the ice cream
I start by clearing a space in the freezer and letting the ice cream sit out for about 10 minutes to soften slightly—this makes scooping and layering easier.
Layer and mold
I line ramekins with plastic wrap, then scoop in a layer of vanilla ice cream. I press a maraschino cherry into the center, then top it with pistachio ice cream, smoothing it out.
Add texture and freeze
I sprinkle crushed chocolate wafer cookies over the top, wrap everything tightly, and freeze for at least 4 hours until the domes are firm.
Make the chocolate coating
While the domes are freezing, I melt semisweet chocolate and coconut oil together until smooth. Once the domes are solid, I unmold them and place them cookie-side down on a wire rack.
Coat in chocolate
Using a spoon or ladle, I pour the melted chocolate over each dome to coat them completely. I sometimes roll them in extra crushed cookies for even more crunch.
Freeze again
Back into the freezer they go for at least an hour to allow the shell to harden properly.
Serve and enjoy
I let the Tartufo sit at room temperature for 5–10 minutes before slicing to reveal that beautiful cherry center.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 4 hours 25 minutes (including freezing)
Calories per serving: Approx. 390

Variations

Here are some of my favorite ways to switch it up:

Triple Chocolate: Use dark, milk, and white chocolate ice creams for layered decadence.
Berry Bliss: Replace pistachio ice cream with raspberry sorbet and coat with white chocolate.
Caramel Core: Add a frozen caramel square instead of a cherry for a gooey surprise.
Tropical: Go with mango and coconut ice cream with a pineapple center.
Hazelnut Dream: Use hazelnut gelato and swap in a spoonful of Nutella for the center.

Storage/Reheating

Tartufo stores beautifully in the freezer:

I keep the coated domes in an airtight container for up to 2 weeks.
When I’m ready to serve, I just take them out and let them sit for 5–10 minutes to soften slightly before slicing.
I never fully thaw them—just a little tempering keeps the texture perfect.

FAQs

How do I make Tartufo without ramekins?

I’ve used silicone molds or even shaped them by hand using plastic wrap. As long as the shape holds in the freezer, it works just fine.

Can I use homemade ice cream?

Definitely. I’ve made Tartufo with my own vanilla base, and it makes it even more personal and flavorful.

Is this dessert gluten-free?

It can be—just use gluten-free chocolate cookies and double-check the ice cream ingredients.

Can I substitute something else for the cherry?

Absolutely. I’ve tried chocolate truffles, frozen berries, or even caramel centers. It’s fun to get creative.

How long will Tartufo keep in the freezer?

When stored properly in an airtight container, it’ll stay delicious for up to 2 weeks.

Conclusion

Tartufo isn’t just a dessert—it’s an experience. From the smooth gelato to the crisp chocolate shell and the burst of cherry in the center, every bite tells a story. I love how easy it is to make and how much joy it brings to the table. Whether it’s a holiday, a dinner party, or just a night when I want something special, Tartufo is always the answer.