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This tartufo recipe is pure frozen magic—a playful, grown-up spin on your favorite childhood treat. Imagine layers of velvety ice cream wrapped around a sweet cherry surprise, all encased in a rich chocolate shell and finished with a crunchy cookie coating. It’s indulgent, a little fancy, and surprisingly easy to make. Whether you’re planning a dinner party, a date night, or just want to treat yourself, this Italian-inspired dessert brings the wow factor—no oven required.
Chocolate and vanilla ice cream, sweet maraschino cherries, crushed Oreos, and chocolate combine to make this heavenly tartufo recipe that’s a real crowd-pleaser.
You may also like zuppa inglese (Italian trifle), strawberry tiramisu, limoncello tiramisu, lemon and ricotta cake, and maritozzi cream buns.
Why You’ll Love It
Elegant but effortless: Looks fancy, but it’s surprisingly easy to make with simple steps and there’s no baking required.
Only 6 ingredients: You only need 2 flavors of ice cream, cherries, chocolate chips, coconut oil, and crushed Oreos to make tartufo.
Next-level delicious: Tartufo tastes so good, with dreamy, creamy layers of ice cream, a rich chocolate shell and a sweet cherry surprise in the center.
A make-ahead treat: Perfect for prepping ahead—just freeze and serve whenever you’re ready to wow your guests.
Italian Tartufo Recipe Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla ice cream: Vanilla elevates the flavor profile along with the chocolate ice cream.
Chocolate ice cream: Provides a rich, creamy base. I recommend high quality ice creams for this tartufo recipe, although any regular ice cream would work.
Maraschino cherries: Adds a sweet surprise center.
Oreo cookies: Gives a crunchy texture to the coating.
Dark chocolate chips: Forms the outer shell.
Coconut oil: Tempers the chocolate to achieve a smooth and shiny chocolate shell.
How to Make Tartufo
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Shape the vanilla core: Using an ice cream scoop, fill 4 small bowls with vanilla ice cream, press in a cherry, and shape into balls using plastic wrap. Freeze until firm.
Layer with chocolate: Scoop chocolate ice cream into bowls, press the center, and nestle the frozen vanilla balls inside. Cover with more chocolate ice cream and shape the mixture into balls again. Freeze.
Coat in chocolate: Melt chocolate chips with coconut oil, let cool briefly, then pour over the frozen balls on a wire rack.
Top and finish: Sprinkle crushed Oreos before the coating sets, then transfer the tartufo onto a parchment paper lined baking pan or baking sheet and freeze again for a a few hours until firm. Serve and enjoy.
Substitutions and Variations
Ice cream flavors: Swap in pistachio, strawberry or coffee ice cream for a fun twist, or try coffee gelato or something different like peach bourbon ice cream.
Center surprise: Try a chocolate truffle, a spoonful of Nutella, a peanut butter cup, or frozen piece of fruit or a berry instead of the maraschino cherry.
Cookie topping: Use crushed graham crackers or wafer cookies, finely chopped nuts, toffee bits, or sprinkles instead of Oreos.
Chocolate shell: Mix in a bit of espresso powder or cinnamon to flavor the chocolate coating. Milk or semisweet chocolate could also be used for a lighter taste.
Nutty upgrade: Roll the finished tartufo in chopped toasted hazelnuts, pistachios or almonds for added crunch.
Coconut oil: Vegetable oil would be a suitable substitute.
Garnishes: Drizzle over some chocolate sauce or serve with whipped cream sprinkled with cookie crumbs or cocoa powder. Fresh berries or mint sprigs are more garnish ideas.
Serving Suggestions
Appetizers: Begin your meal with marinated feta and olives, antipasto skewers or a tuna and white bean salad.
Main dishes: Enjoy lasagna al forno or stuffed rigatoni pizza pie next.
Desserts: Italian tartufo finishes off the meal deliciously.
How to Store Italian Tartufo
Freeze: Store your tartufos in an airtight container in the freezer for up to 2 weeks.
Top Tips
Soften the ice cream: Letting the ice cream sit out for a few minutes to soften makes it easier to shape into balls.
Work quickly: You must work quickly during this recipe, as the ice cream melts quickly. This is a great recipe to enlist family or friends to help.
Don’t skip the coconut oil: It helps the chocolate melt smoothly and creates that glossy, firm shell. If needed, substitute with vegetable oil or butter.
Italian Tartufo FAQs
Yes! Tartufo keeps well in the freezer for up to 2 weeks when stored in an airtight container. You can prepare the tartufos up to the final freeze step and store in the freezer. Coat with the chocolate shell and garnish on the day of serving for optimal texture.
You can shape the ice cream balls by hand using gloves or silicone molds for a similar effect.
You can, but the homemade version is thicker and gives a more satisfying snap!
Authentic Tartufo Recipe
Tartufo Recipe
Ingredients
- 14 Ounces vanilla ice cream
- 28 Ounces chocolate ice cream
- 4 maraschino cherries, stems discarded
- 20 Ounces dark chocolate chips
- 2 Tablespoons coconut oil
- ¾ Cup Oreo cookies, crushed
Instructions
Make the Vanilla Centers:
- Line 4 small (1-cup) bowls with plastic wrap, making sure extra wrap hangs over the edges.
- Scoop about ¼ cup of vanilla ice cream into each bowl.
- Using your finger, press a hole in the center of the ice cream ball to make space for the maraschino cherry.
- Place a maraschino cherry in the center of each ice cream ball.
- Add another small scoop of ice cream on top of the cherry.
- Shape 4 round balls of vanilla ice cream by gathering the plastic wrap and twisting it gently to hold the form. Place the vanilla ice cream balls on a tray in the freezer for 1 to 2 hours until hard.
- Once the vanilla ice cream balls are frozen, line the 4 bowls again with plastic wrap.
Add the Chocolate Ice Cream:
- Scoop about ½ cup of chocolate ice cream into the bowl.
- Use a small glass bowl or cup to make an indentation in the ice cream in the center. This will make space for the vanilla ice cream balls.
- Unwrap the vanilla ice cream balls and gently place them in the center of the chocolate.
- Add another ½ cup scoop of chocolate on top of the vanilla ball.
- Gather the plastic wrap over the top, pressing lightly to shape into a large round ball, twisting at the top to secure.
- Place the wrapped ice cream balls back on the tray and freeze them for at least 2 hours, or until completely firm.
Make the Chocolate Coating:
- In a microwave-safe bowl, combine the dark chocolate chips and the coconut oil.
- Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Let the mixture cool for 1 to 2 minutes.
- Remove the ice cream balls from the freezer and gently remove the plastic wrap.
- Set each tartufo on a wire rack over a baking sheet to catch the excess chocolate drips.
Add the Chocolate Coating:
- Pour or spoon your melted dark chocolate over the top of each tartufo, letting it flow down the sides until each one is fully covered.
- Before the chocolate sets, quickly toss a handful of crushed Oreos over the top.
- Using a large spatula, carefully lift each tartufo and set it on a tray lined with parchment paper.
Freeze the Tartufo:
- Put the tray back in the freezer and let them chill for at least an hour, or until the chocolate coating has hardened.
- Remove the tartufo from the freezer and let it sit at room temperature for 5 minutes to slightly soften.
Serve and Enjoy:
- Carefully transfer each tartufo onto a dessert plate using a spatula.
- Serve immediately.
Notes
Work quickly: You must work quickly during this recipe, as the ice cream melts quickly. This is a great recipe to enlist family or friends to help.
Don’t skip the coconut oil: It helps the chocolate melt smoothly and creates that glossy, firm shell. If needed, substitute with vegetable oil or butter.
Nutrition
Once you take that first bite and hit the cherry in the middle, you’ll understand why tartufo is such a showstopper. With its creamy layers, crispy chocolate shell and playful presentation, it’s the kind of dessert people remember—and ask for again. Make a batch ahead of time and stash them in the freezer for a little magic whenever the craving hits for an authentic and mouthwatering Italian dessert.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
It looked so fancy but was surprisingly simple to pull off. The cherry in the center was such a fun little surprise—this might be my new favorite frozen dessert.
I made tartufo for dessert and now I totally get the hype. It’s like a fancy grown-up ice cream ball with a hidden cherry inside, coated in rich chocolate and cookie crumbs. It looked so impressive but was surprisingly easy to put together.