Il Mulino's Tartuffo Recipe

Name: Il Mulino's Tartuffo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 gallon good vanilla ice cream; 1/2 gallon good chocolate ice cream; 3 brandied Italian sour cherries (amarena), drained and halved; 1 1/2 teaspoons toasted slivered almonds; 1 pound Callebaut dark Belgian chocolate or other good chocolate; 1/2 cup vegetable oil; 1 Zabaglione (see recipe) OR; 1 Whipped cream (see recipe); Seasonal berries; 2 crushed amaretto cookies; Confectioners' sugar

Servings: persons

1/2 gallon good vanilla ice cream
1/2 gallon good chocolate ice cream
3 brandied Italian sour cherries (amarena), drained and halved
1 1/2 teaspoons toasted slivered almonds
1 pound Callebaut dark Belgian chocolate or other good chocolate
1/2 cup vegetable oil
1 Zabaglione (see recipe) OR
1 Whipped cream (see recipe)
Seasonal berries
2 crushed amaretto cookies
Confectioners' sugar

1
At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square.
2
Bring the wrap around the ice cream and twist the ends together to enclose.
3
Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour.
4
Line a baking sheet with waxed paper.
5
Unwrap and cut each ball in half.
6
Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half.
7
Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
8
To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water.
9
Remove from the heat and cool to room temperature.
10
Quickly dip each ball into the mixture and place on the prepared baking sheet.
11
Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
12
Right before serving, split open each ball into quarters.
13
Ladle the zabaglione or whipped cream to one side.
14
Garnish with berries, cookies and confectioners' sugar.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 gallon good vanilla ice cream, 1/2 gallon good chocolate ice cream, 3 brandied Italian sour cherries (amarena), drained and halved, 1 1/2 teaspoons toasted slivered almonds, and more.

Yes, Il Mulino's Tartuffo falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Il Mulino's Tartuffo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions