Ice Cream Crunch Balls
Food and prop styling by Renee Muller | Photography by Moishe Wulliger
A perfect combination of anything that pairs well with chocolate along with a subtle hint of crunch. This will be your destination for the ultimate chocolate experience.
INGREDIENTS
SERVES 12
- 1 gallon chocolate ice cream
Crunch Layer
- 1 cup cocoa crispies
- 10 Lotus Biscoff cookies or any caramel-flavored cookie
- ¼ cup extra-mini chocolate chips
Chocolate Glaze
- 1 cup peanut butter
- ⅔ cup chocolate syrup
- ⅔ cup corn syrup
PREPARATION
Allow ice cream to soften slightly.
Prepare a large cup of water a large ice cream scoop and a parchment-lined baking sheet. Wet the scoop. Fill with a level scoop of ice cream and set neatly set on the baking sheet. Rinse scoop in water and repeat working quickly so the ice cream doesn’t begin to melt. Place tray in freezer.
Place crunch ingredients in a medium ziplock bag and mash until you have fine crumbs. Transfer to a small bowl.
Working quickly remove the ice cream balls from the freezer. Roll balls in the crumbs until well coated. Return ice cream balls to the freezer and allow to harden.
Next prepare the chocolate glaze: Place the glaze ingredients in a small saucepan and melt over low heat.
Working quickly place 1 ice cream ball on a large slotted spoon. Pour chocolate glaze over the ball and carefully return to the baking sheet. Repeat with remaining balls. Sprinkle with remaining crunch and return to freezer until ready to serve.
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