Tartufo (Italian Ice Cream) Recipe
A simple, no-bake Italian-inspired dessert, Tartufo features layers of ice cream, cherries, and cookie crumbs, enrobed in a homemade chocolate shell.
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Instructions
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Soften the ice creams at room temperature for 10 minutes.
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Line 6 small ramekins with plastic wrap and finely crush chocolate wafer cookies for crumbs; set aside.
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Fill each lined ramekin halfway with vanilla ice cream, center a cherry on top, and then cover with pistachio ice cream.
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Sprinkle 1 tablespoon of cookie crumbs on each, close the plastic wrap, and freeze for at least 3 hours.
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Prepare the magic shell by melting chocolate in a microwave-safe bowl, then whisk in coconut oil until smooth.
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Remove the frozen tartufos from the ramekins, placing them cookie-crumb-side-down on a wire rack over a parchment-lined tray.
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Pour the magic shell over each tartufo to fully coat, then lightly tap the tray to remove excess chocolate.
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Roll each coated tartufo in the remaining cookie crumbs, gently pressing them to adhere.
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Freeze for 1 hour before serving, or wrap individually for longer storage.