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Ice Cream Tartufo

If you grew up with ice cream cakes being the most enviable of all birthday cakes then this recipe might appeal to you. But, instead of the overly sweet concoctions from the ice cream shop, or the never-quite-as-pretty-as-the-package Vienetta cakes, this ice cream tartufo is an Italian tradition. In Italian “tartufo” means “truffle” as this ice cream cake is filled with surprises in the middle and has a chocolate shell on the outside.

Ice Cream Tartufo

One of the things to keep in mind when making ice cream cakes is to keep things cold. Pop your metal or glass bowl into the freezer at least 30 minutes before you start on this recipe. Then line it with plastic wrap. Fill the bottom of the bowl with some room temperature chocolate ice cream, then add some maraschino cherries and sundae topping to it.

Ice Cream Tartufo

To give it a cake-like filling we’re using crushed Maria cookies, but if you can’t find them in your grocery then crushed (un-frosted) animal crackers or graham crackers can be good stand-ins here. The last step before placing the bowl back into the freezer is the addition of some vanilla or pistachio ice cream.

Ice Cream Tartufo

Then refrigerate this for 8 hours or overnight. The plastic wrap should ensure that it comes out in a dome shape without much resistance, but to make things easier fill a slightly larger bowl with warm water and dip the ice cream bowl into it briefly.

If your molded ice cream doesn’t hold it’s shape then it needs more time in the freezer before attempting to de-mold it.

Ice Cream Tartufo

Cover the ice cream with melted chocolate and then top with chopped hazelnuts before the chocolate can set. You can use other types of nuts or no nuts at all if you prefer. Then this tartufo goes back into the freezer.

Ice Cream Tartufo

Cut this magnificent tartufo into slices and serve immediately. Each bite offers another surprise- a bit of hazelnut, cherry, or a dollop of fudge topping. It’s a wonderful way to serve an ice cream cake that is anything but juvenile. Thank goodness for this elevated version of ice cream cake because this is one indulgence I don’t ever want to grow out of!

Serves 8

9h 20m prep time

1m cook time

595 calories

Allergens: Milk, Wheat, Gluten

For the base:
  • 1 cup chocolate ice cream, softened
  • 8 maraschino cherries
  • 2-3 tablespoons fudge sundae topping
  • 12 Maria cookies, crushed
  • 1 pint vanilla or pistachio ice cream, softened
For the topping:
  • 1 cup milk chocolate chips
  • 2 tablespoons coconut oil
  • 1/4 cup chopped hazelnuts
  1. Line a chilled metal or glass bowl (5” to 6” in width) with plastic wrap, leaving a few inches extra hanging over the sides. Place chocolate ice cream in the bowl and level with spoon. Add cherries and sundae topping. Then add crushed cookies. Add vanilla ice cream (or pistachio if using) to top and level with back of spoon. Cover with plastic wrap and place in freezer for at least 8 hours or overnight.
  2. When ready to assemble invert ice cream onto a wire rack. Heat chocolate chips and coconut oil together in microwave until just melted. Stir to combine then drizzle over ice cream. Quickly add nuts on top before chocolate sets and then transfer to serving plate.
  3. Place in freezer again for 20 minutes or until ready to serve. Cut into wedges to serve.

Recipe adapted from Taste of Home.

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