Ice Cream Truffles
yield: 2 dozen truffles
prep time: 2 hours
total time: 2 hours
Easy ice cream truffles with a festive spin for the 4th of July.
½ pint vanilla ice cream
10 ounces white chocolate, finely chopped
4½ teaspoons vegetable shortening (or vegetable oil)
1. Line two large plates with parchment paper; set aside.
2. Using a small cookie scoop (or tablespoon), scoop the ice cream into balls and place on prepared plates. Freeze for at least 1 hour.
3. Place the chopped chocolate and the vegetable shortening in a medium bowl and microwave on 50% power in 30-second increments until completely smooth and melted.
4. Remove one plate of truffles from the freezer and, using two spoons, dip each ball into the melted chocolate, turning to completely coat. Return to the parchment-lined plate and top with sprinkles. Return to the freezer and repeat with the other plate of truffles. Freeze for at least 1 hour before serving. Once completely frozen, the truffles can be placed in a resealable freezer bag for up to 1 month.