Ice Cream Truffles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 28 to 32 truffles
- 1 pint vanilla ice cream
- Carbohydrate 5 g(2%)
- Cholesterol 4 mg(1%)
- Fat 1 g(2%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 1 g(4%)
- Sodium 28 mg(1%)
- Calories 34
Preparation 1. Place a plate lined with wax paper in the freezer for 10 minutes. 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm. 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper. 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days. 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates. The Scoop Villard Books
Preparation 1. Place a plate lined with wax paper in the freezer for 10 minutes. 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm. 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper. 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days. 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates. The Scoop Villard Books
