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
Instructions
- Let the vanilla and pistachio ice cream sit at room temperature for about 10 minutes to soften slightly.
- Line 4 ramekins with plastic wrap. Add a scoop of vanilla ice cream to each, press a maraschino cherry into the center, then top with pistachio ice cream. Smooth the surface.
- Sprinkle crushed chocolate wafer cookies on top, wrap tightly, and freeze for at least 4 hours until firm.
- Melt semisweet chocolate with coconut oil until smooth and glossy. Let cool slightly.
- Unmold each frozen dome and place cookie-side down on a wire rack.
- Pour melted chocolate over each dome to fully coat. Optionally, roll in extra crushed cookies for more texture.
- Freeze again for at least 1 hour until the chocolate shell hardens.
- Before serving, let sit at room temperature for 5–10 minutes, then slice and enjoy.
Notes
- Customize the ice cream flavors—try chocolate, hazelnut, or fruit-based sorbets.
- Use frozen berries, truffles, or caramel in place of cherries for variety.
- Silicone molds or plastic wrap can be used instead of ramekins.
- Gluten-free version: use gluten-free cookies and ensure ice creams are GF-certified.
- Store in an airtight container for up to 2 weeks in the freezer.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartufo dome
- Calories: 390
- Sugar: 29g
- Sodium: 85mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
