OREO Ice Cream Tartufo

1. 1

   Scoop ice cream into 6 balls, using 1/2-cup ice cream scoop.

2. 2

   Roll in cookie crumbs.

3. 3

   Place on wax paper-covered baking sheet; cover.

4. 4

   Freeze 2 hours or until firm.

5. 5

   Melt chocolate with oil in small saucepan over low heat, stirring constantly.

6. 6

   Cool.

7. 7

   Place wire racks over large sheets of wax paper.

8. 8

   Remove ice cream balls from freezer; place on wire rack.

9. 9

   Spoon 1 heaping Tbsp.

10. 10

    melted chocolate over each ball, coating top and side of each ball.

11. 11

    Freeze at least 1 hour or until firm.

12. 12

    Spoon raspberry sauce onto 6 dessert dishes or plates.

13. 13

    Cut each tartufo in half or quarters; arrange over sauce.

14. 14

    Garnish with fresh raspberries.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.