Tartufo
Tartufo is a classic Italian dessert that you can make at home. It requires some patience as there is freezing time involved. Rolling the tartufos in pistachio and cookie crumbs is extra delicious.
Ingredient
- 1 quart vanilla ice cream (such as Haagen Dazs®)
- 8 maraschino cherries (such as Luxardo®)
- 2 cups semisweet chocolate chips
- 5 tablespoons unrefined coconut oil
- 36 chocolate wafer cookies (such as Dewey’s Bakery®) (optional)
- 1/2 cup salted roasted pistachios (optional)
Direction
- Gather all ingredients.
- Tartufo ingredients in glass bowls
- Let ice cream stand at room temperature until slightly softened, about 10 minutes. Line 8 small bowls with plastic wrap, leaving a 3-inch overhang.
- Glass bowl on top of plastic wrap next to an ice cream scoop, vanilla ice cram, and maraschino cherries in a bowl
- Using a 2 oz. (1/4-cup) ice-cream scoop, place 1 scoop of ice cream into the bottom of each bowl. Gently press a maraschino cherry into the top of each ice-cream scoop, then top each with another 2 oz. (1/4-cup) scoop of ice cream.
- Glass bowl with ice cream on top of plastic wrap next to an ice cream scoop, vanilla ice cram, and ice cream with maraschino cherries in glass bowls
- Working with 1 bowl of ice cream at a time, gather overhanging plastic, wrap it up around ice cream, and gently twist it to form a ball. Freeze until ice cream is firm and set, about 2 hours.
- Ice cream wrapped with plastic wrap in a glass bowl
- Place chocolate chips in a large microwave-safe bowl, and microwave on HIGH in (30-second) intervals, stirring thoroughly between intervals, until melted, 3 to 4 minutes total. Whisk in coconut oil until oil is completely melted and mixture is combined. Let cool slightly at room temperature, about 10 minutes.
- Melted chocolate with a whisk in a glass bowl
- Meanwhile, pulse cookies and pistachios, if using, in a food processor until finely ground, about 15 quick pulses. Transfer to a shallow bowl, and set aside at room temperature.
- Ground cookies and pistachios in a food processor
- Working with 1 ice-cream ball at a time, remove ice-cream ball from freezer. Remove plastic wrap, and place ice-cream ball on a wire rack set inside a rimmed baking sheet. Pour chocolate mixture over ice-cream ball, allowing it to thinly coat the top and sides.
- Ball of ice cream coated with chocolate next to ground cookies and pistachios in a bowl on a wire cooling rack on a baking sheet, next to melted chocolate in a measuring cup
- If coating in cookie mixture, quickly and carefully invert chocolate-coated ice-cream ball into cookie mixture, rolling until evenly coated. Transfer coated ice cream ball to a clean wire rack set inside a large, rimmed baking sheet in the freezer. Repeat process with remaining 7 ice-cream balls, returning to the freezer after each one. Freeze until set, about 1 hour, or until ready to serve.
