Nutritional Info

Nutrition Facts

Serving Size 1 (282g)

Calories 228
Calories from Fat 49 (21%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 3.4g 17%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 6.6mg 2%
Sodium 28.7mg 1%
Potassium 499.3mg 11%
Total Carbohydrate 45.1g 15%
Dietary Fiber 4.9g 19%
Sugars 39.4g
Protein 3.3g 7%

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Recipe Description
Ever since my first trip to Italy in 1970, I cannot go to Rome without a quick stop at Tre Scalini, in Piazza Navona for a tartufo. This popular cafe has been known for years for its luscious ice cream truffles, balls of ice cream rolled in chocolate flakes, surrounding a sour cherry heart. Ice cream truffles are easy to make at home and make a festive dessert. Just be sure to keep everything well chilled and work quickly. A large ice cream scoop with a spring operated lever to release the ice cream is the best tool for this.
Prep time
2 hr 20 min
Cook time
5 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
4 Ounce(oz)  semisweet chocolate chips
6   italian sour cherries, in syrup
2 Tablespoon(T)  almonds, slivered
1 Pint(pt)  vanilla ice cream
1 Pint(pt)  chocolate ice cream


Line a small metal baking pan with wax paper and place it in the freezer. Line a baking sheet with aluminum foil. In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate chips in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Melt the chocolate until softened, about 5 minutes. Stir until smooth. Scrape the melted chocolate onto the foil lined sheet. Spread the chocolate evenly and thinly over the foil. Chill in the refrigerator until firm, about 1 hour. When the chocolate is hardened, lift the foil from the pan and break the chocolate sheet into 1/2 inch flakes with a spatula or your fingers. Scatter the flakes over the baking sheet. Remove the chilled pan from the freezer. Dip a large ice cream scoop into the vanilla ice cream, filling the scoop halfway. Dip the scoop into the chocolate ice cream, filling it completely. Holding the ice cream in the scoop, poke a hole in the center and insert one of the cherries and a few almonds. Mold the ice cream over the filling. Drop the ice cream scoop onto the chocolate flakes and roll the ice cream around quickly, pressing the chocolate into the surface. Using a metal spatula to lift it, transfer the coated ice cream to the chilled pan. Return the pan to the freezer. Make 5 more ice cream truffles in the same way. Cover the truffles and the pan with plastic wrap before returning the pan to the freezer. Freeze at least 1 hour or up to 24 hours before serving.

Additional notes

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