We can’t make it through many summer posts without posting an ice cream recipe. Ice cream is the perfect cool, no-bake dessert. It is adaptable, and it tastes absolutely delicious. This week we have a twist on a recipe that we found in the 2022 July/August issue of Better Homes and Gardens. We paired this recipe with some creamy Borghetti Chocolate Sauce. What a treat!
This recipe looks and sounds complicated, but we were surprised how easy it was to actually make. Once formed and frozen, these little spheres of ice cream disappeared quite quickly at The Blind Pig household.
To make the Ice Cream Truffles, you will need melted butter, sugar, panko bread crumbs, non-sweetened cocoa and premium ice cream. (We used Blue Bell Cookies and Cream.) For the Chocolate Sauce you need non-sweetened cocoa, sugar, half and half, Caffe’ Borghetti Espresso Liqueur and butter.
First make the truffles crunchy coating. Stir together melted butter, sugar and cocoa. Toast panko in a small skillet over medium heat stirring until the crumbs turned a golden brown. Add the crumbs to the butter mixture and combine completely.
Using a small scoop or a melon baller scoop a 1-inch ball of premium ice cream. A tip from the original recipe is to use premium ice cream, because it is more dense and will not melt as quickly as softer ice creams. Form the ice cream ball with your hands and then drop in the crumb mixture. If the truffles are a little misshapen, there is no need to worry. You will have an opportunity to reshape later. You will need to work somewhat quickly in order to keep the ice cream from melting.
Place the truffles on a plate and place in the freezer for 1 hour. Keep the leftover panko crumbs. You will be using these.
After an hour, remove the truffles from the freezer. Shape the misshapen truffles and roll one more time in the panko mixture. Place the truffles back in the freezer for a minimum of an hour or until ready to serve.
While the truffles are in the freezer make the Borghetti Chocolate Sauce. (Scroll down for complete recipe.)
When ready to serve, remove truffles from the freezer and serve with slightly warm chocolate sauce for dipping. You will need to eat this recipe fast- not because the ice cream will melt, but because the truffles will disappear quickly.
Try out the recipe this weekend. You will be glad you did.