Ingredients
- 4 cups high-quality chocolate ice cream, slightly softened
- 1 cup vanilla ice cream, slightly softened
- 1/2 cup chocolate hazelnut spread or dark chocolate ganache
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil or neutral vegetable oil
- 1/4 cup unsweetened cocoa powder (for dusting)
Instructions
- Line six small bowls (about 1 cup capacity each) with plastic wrap, leaving overhang for easy removal.
- Scoop about 1/3 cup of chocolate ice cream into each bowl and press against the sides to form a hollow center. Freeze for 30 minutes.
- Add 1 tablespoon of chocolate hazelnut spread or ganache into the center of each shell. Top with about 2 tablespoons of vanilla ice cream.
- Cover with additional chocolate ice cream, smoothing the surface flat to seal. Freeze for 3–4 hours until completely solid.
- Melt the semi-sweet chocolate chips with coconut oil in 30-second microwave intervals, stirring until smooth. Cool slightly while keeping it pourable.
- Remove frozen ice cream balls using the plastic wrap and place on a wire rack over a baking sheet.
- Pour melted chocolate evenly over each ball, coating completely. Allow the shell to harden.
- Lightly dust with unsweetened cocoa powder.
- Freeze for an additional 15 minutes before serving.
Notes
- Ensure ice cream is firm before coating to prevent melting.
- Allow melted chocolate to cool slightly to avoid cracking.
- Customize with nuts, cherries, espresso powder, or cookie pieces.
- Store in an airtight container with parchment between layers.
- Let sit at room temperature for 3–5 minutes before serving for easier slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartufo
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
