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Oreo Ice Cream Tartufo

by Monique

Tartufo (tahr-too-foh) is the italian word for truffle, and these chocolate balls of Oreo and fudge-coated ice cream resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes. Prep Time: 30 min. Freeze Time: 3 hrs.

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This is an Italian recipe that contains no meat or fish. It is categorized in Desserts.

1 pc Pints chocolate ice cream ( Original base amount: 1 pc, Original Measure: PIECE )
15 pc Oreo cookies, finely chopped ( Original base amount: 15 pc, Original Measure: PIECE )
20 ml Vegetable oil ( Original base amount: 20 ml, Original Measure: FLUID )
300 ml Frozen raspberries in syrup ( Original base amount: 300 ml, Original Measure: FLUID )

6 metric

Originally meant for 6 people change

Measures are in Metric change

  1. Using a ½-cup ice cream scoop, scoop ice cream into 6 balls; roll in choppend cookies. Place on waxed-paper-lined baking sheet; cover and freeze at least 2 hours or until firm.

  2. Heat chocolate chips and oil in small saucepan over low heat, stirring until melted and smooth. Cool. Place ice cream balls on wire rack. Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides. Freeze at least 1 hour or until firm.

  3. Spoon raspberry sauce into dessert dishes or onto serving plates. Cut each tartufo in half or quarters, arrange on top of sauce. Garnish with raspberries. Serve immediately. Makes 6 servings.

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