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.
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Try out the recipe this weekend. You will be glad you did.
Ice Cream Truffles with Borghetti Chocolate Sauce
- 4 T. melted butter
- 1/2 c. sugar
- 1 tsp. unsweetened cocoa
- 1 c. unseasoned panko
- 1 quart premium cookies and cream ice cream
- For Borghetti Chocolate Sauce
- 1 c. non-sweetened cocoa
- 1 1/4 c. sugar
- 3/4 c. half and half
- 1/4 c. butter
- 1 oz. Caffe' Borghetti Espresso Liqueur
- In a medium bowl stir together 4 T. melted butter, 1/2 c. sugar and1 tsp. unsweetened cocoa.
- In a small skillet toast panko over medium heat until crumbs turn golden brown. Add to butter mixture and then cool completely.
- Use a small scoop to form 1 inch balls of ice cream. Roll the balls one at a time in the crumb mixture. Place on a plate and freeze for an hour. Set leftover crumb mixture to the side.
- After an hour remove truffles from the freezer. Continue to shape and roll again in crumb mixture. Return to the freezer for another hour.
- For the chocolate sauce mix cocoa and sugar in a small sauce pan. Blend in half and half. Add butter and stir over medium heat until sugar dissolves and mixture is smooth. Add ounce of Caffe' Borghetti and stir until smooth.
- When ready to serve remove truffles from the freezer and serve with slightly warm chocolate sauce.