Tartufo Recipe
An easy, elegant tartufo recipe with ice cream layers, a cherry center, chocolate shell, and cookie crunch—perfect for parties or a no-bake treat.
Servings: 4
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
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.
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
Calories: 1871kcal | Carbohydrates: 252g | Protein: 26g | Fat: 86g | Saturated Fat: 63g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1034mg | Potassium: 1730mg | Fiber: 13g | Sugar: 153g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 663mg | Iron: 8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
