Ice Cream Truffles

By kdet

Ingredients

• 1/2 pint vanilla ice cream
• 10 ounces white chocolate, finely chopped
• 4 1/2 teaspoons vegetable shortening (or vegetable oil)
• Sprinkles

Details

Servings 24
Preparation time 120mins
Cooking time 120mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Line two large plates with parchment paper; set aside.

2. Using a small cookie scoop (or tablespoon), scoop the ice cream into balls and place on prepared plates. Freeze for at least 1 hour.

3. Place the chopped chocolate and the vegetable shortening in a medium bowl and microwave on 50% power in 30-second increments until completely smooth and melted.

4. Remove one plate of truffles from the freezer and, using two spoons, dip each ball into the melted chocolate, turning to completely coat. Return to the parchment-lined plate and top with sprinkles. Return to the freezer and repeat with the other plate of truffles. Freeze for at least 1 hour before serving. Once completely frozen, the truffles can be placed in a resealable freezer bag for up to 1 month.