Adapted from foodnetwork.com
ice cream (any flavor)
oz chopped bittersweet chocolate
tbsp corn syrup
Use a melon baller to make tablespoon-size balls of any ice cream; freeze on a parchment-lined baking sheet, 1 hour. Then melt the chocolate and butter with the corn syrup in the microwave, stirring every 30 seconds until smooth. Using a fork, quickly dip each ice cream ball in the chocolate mixture and return to the baking sheet. Top with sea salt, nuts or an extra drizzle of chocolate and freeze 30 more min.