Bake Club Ice Cream Truffles

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), ground finely

Latex gloves or similar if you have ‘em

Using your smallest scoop (I suggest a 1 ½ tablespoon scoop) make balls 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 chocolate 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. Repeat as many times as you like/have ice cream.

*Your 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.