@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/ice-cream-tartufo/#recipe
headline
nameIce Cream Tartufo
descriptionAll it takes is a little time.
urlhttps://12tomatoes.com/ice-cream-tartufo
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
Preparation
  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.
All it takes is a little time.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Wheat, Gluten, Milk, Wheat, Gluten

Recipe adapted from Taste of Home.

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Ice Cream Tartufo

Ice Cream Tartufo

Cuisine: Italian
Servings: Serves 8
Calories: 595kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

Preparation

  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.