Oreo Ice Cream Tartufo Recipes

Steps:

• Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
• Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
• Heat chocolate chips and oil in a 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.
• 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.

Steps:

• Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan. Freeze until firm, about 30 minutes. Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan. Spread softened chocolate-chocolate chip ice cream over, filling pan completely. Freeze until ice cream is firm, about 1 hour.
• Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan. Remove from heat. Add both chocolates and whisk until smooth. Whisk in both extracts. Cool ganache to room temperature, whisking occasionally, about 45 minutes.
• Spread 2/3 cup chocolate ganache over top of ice cream. Freeze until chocolate is very firm, about 2 hours.
• Rewarm chocolate ganache over low heat just until fluid if necessary. Cool to room temperature (mixture will thicken slightly). Line baking sheet with waxed paper. Run small knife around sides of loaf pan to loosen ice cream loaf. Invert loaf onto prepared sheet; peel off plastic wrap. Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache). Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf. Freeze until chocolate is firm, about 1 hour. (Can be made 1 week ahead. Cover tartufo with plastic wrap and keep frozen. Refrigerate remaining ganache.)
• Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce. Cut tartufo into 1/2-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place 2 triangles on each plate. Drizzle with warm ganache

Steps:

• Scoop ice cream into 6 balls, using 1/2-cup ice cream scoop. Roll in cookie crumbs. Place on wax paper-covered baking sheet; cover. Freeze 2 hours or until firm. Melt chocolate with oil in small saucepan over low heat, stirring constantly. Cool.
• Place wire racks over large sheets of wax paper. Remove ice cream balls from freezer; place on wire rack. Spoon 1 heaping Tbsp. melted chocolate over each ball, coating top and side of each ball. Freeze at least 1 hour or until firm.
• Spoon raspberry sauce onto 6 dessert dishes or plates. Cut each tartufo in half or quarters; arrange over sauce. Garnish with fresh raspberries. Serve immediately.

Steps:

• Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
• Transfer into a freezer-safe container and freeze until firm, at least 4 hours.