Ingredients for Oreo Ice Cream Tartufo
- Chocolate Ice Cream
- Oreo Cookies
- Semi Sweet Chocolate Chips
- Vegetable Oil
- Frozen Raspberries In Light Syrup
- Fresh Raspberry
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How to Make Oreo Ice Cream Tartufo
- Place 1.5 cups of vanilla ice cream in the freezer for about 10-15 minutes to firm up slightly. This will make scooping easier.
- Using a 1 1/2 cup ice cream scoop, scoop the ice cream into 6 balls.
- Finely chop 1 ½ cups of Oreo cookies.
- Roll each ice cream ball thoroughly in the chopped Oreos, ensuring they are fully coated.
- Line a baking sheet with waxed paper and place the coated ice cream balls on it.
- Cover the baking sheet and freeze for at least 2 hours, or until the ice cream balls are solid.
- While the ice cream balls are freezing, prepare the chocolate coating: Melt 1 cup of semi-sweet chocolate chips with 1 tablespoon of vegetable oil in a small saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and let cool slightly.
- Once the ice cream balls are firm, place them on a wire rack set over a baking sheet.
- Ladle approximately 2 tablespoons of the melted chocolate over each ice cream ball, ensuring the entire surface is coated.
- Return the coated ice cream balls to the freezer for at least 1 hour, or until the chocolate is firm.
- Prepare your serving dishes. Spoon 1/2 cup of raspberry sauce into each dish.
- Cut each tartufo in half or quarters.
- Arrange the cut tartufo pieces on top of the raspberry sauce.
- Garnish with fresh raspberries and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
230g
Fat
62g
Carbs
24g
