Oreo Ice Cream Tartufo
Oreo Ice Cream Tartufo
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Chef's Note
“Tartufo is an Italian word for truffle and these chocolate balls resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes.”
READY IN:30mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1 1⁄2 pints chocolate ice cream
- 15 Oreo cookies, finely chopped
- 1 1⁄3 cups semi-sweet chocolate chips
- 4 teaspoons vegetable oil
- 1 (10 ounce) package frozen raspberries in light syrup, thawed, pureed and strained
- fresh raspberry (for garnish)
Directions
- Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
- Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
- Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
- Cool.
- Place ice cream balls on wire rack.
- Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
- Freeze at least 1 hour or until firm.
- Spoon raspberry sauce into dessert dishes or onto serving plates.
- Cut each tartufo in half or quarters; arrange on top of sauce.
- Garnish with raspberries.
- Serve immediately.
Oreo Ice Cream Tartufo