Bake Club Ice Cream Truffles

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Bake Club Ice Cream Truffles

Makes…as many as you like!


1 pint ice cream


2 cups chocolate, white chocolate, any flavored “chocolate” chips

1 Tablespoon oil


2 cups crumby, sandy, crunchy thing(s) like sprinkles, ground finely


Latex gloves or similar if you have ‘em


Using your small ice cream scoop (I suggest a 1 ½ tablespoon sized ice cream scoop) make a small ball of ice cream and put them on a plate or baking tray, then transfer to the freezer to firm up.


In a medium microwave safe bowl, melt the chocolate chips and oil together in 30 seconds spurts, stirring between blasts until smooth and fluid.


Pull your ice cream balls out of the freezer, roll the palms of your hands in melted chocolate, then roll an ice cream ball in that chocolate in your palms to coat. Drop coated ice cream ball into bowl of ground crumby/sandy/crunchy thing(s) and toss to coat. Transfer fully coated ice cream truffle to fresh baking sheet lined with parchment paper. Repeat as many times as you like/have ice cream.


*You're dealing with opposing temperatures, which is what makes this recipe so cool! Ha! if ice cream balls get soft. Pop back in freezer. If melted chocolate bowl gets firm, pop back in microwave. 


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