Tartufo Recipe

Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 1 quart vanilla ice cream (such as Haagen Dazs)
• 8 maraschino cherries (such as Luxardo)
• 2 cups semisweet chocolate chips
• 5 tablespoons unrefined coconut oil
• 36 chocolate wafer cookies (such as Deweys Bakery) (optional)
• 1/2 cup salted roasted pistachios (optional)

Directions

1. Gather all ingredients.
2. Let ice cream stand at room temperature until slightly softened, about 10 minutes.
3. Line 8 small bowls with plastic wrap, leaving a 3-inch overhang.
4. Using a 2 oz. (1/4-cup) ice cream scoop, place 1 scoop of ice cream into the bottom of each bowl.
5. Gently press a maraschino cherry into the top of each ice cream scoop, then top each with another 2 oz. (1/4-cup) scoop of ice cream.
6. Working with 1 bowl of ice cream at a time, gather the overhanging plastic, wrap it up around the ice cream, and gently twist it to form a ball. Freeze until the ice cream is firm and set, about 2 hours.
7. Place chocolate chips in a large microwave-safe bowl and microwave on HIGH in 30-second intervals, stirring thoroughly between intervals, until melted (3 to 4 minutes total). Whisk in coconut oil until the oil is completely melted and the mixture is combined. Let cool slightly at room temperature, about 10 minutes.
8. Meanwhile, pulse cookies and pistachios (if using) in a food processor until finely ground, about 15 quick pulses. Transfer to a shallow bowl, and set aside at room temperature.
9. Working with 1 ice cream ball at a time, remove the ice cream ball from the freezer. Remove plastic wrap and place the ice cream ball on a wire rack set inside a rimmed baking sheet.
10. Pour the chocolate mixture over the ice cream ball, allowing it to thinly coat the top and sides.
11. If coating in the cookie mixture, quickly and carefully invert the chocolate-coated ice cream ball into the cookie mixture, rolling it until evenly coated.
12. Transfer the coated ice cream ball to a clean wire rack set inside a large, rimmed baking sheet in the freezer. Repeat the process with the remaining 7 ice cream balls, returning to the freezer after each one.
13. Freeze until set, about 1 hour, or until ready to serve.

Nutrition Facts (per serving)

• Calories: 428
• Total Fat: 29g (37% DV)
• Saturated Fat: 19g (96% DV)
• Cholesterol: 29mg (10% DV)
• Sodium: 58mg (3% DV)
• Total Carbohydrate: 45g (16% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 39g
• Protein: 4g (8% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 100mg (8% DV)
• Iron: 1mg (8% DV)
• Potassium: 309mg (7% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.