Oreo Ice Cream Tartufo
1 1/2 pints chocolate ice cream
15 OREO Chocolate Sandwich Cookies, finely chopped (about 1 1/2 cups crumbs)
1 1/3 cups semisweet chocolate chips*
4 teaspoons vegetable oil*
1 (10-ounce) package frozen raspberries in syrup, thawed, pureed and strained
Fresh raspberries, for garnish
1. Using a 1/2-cup ice cream scoop, scoop ice cream into 6 balls; roll in
chopped cookies. Place on waxed paper-lined baking sheet; cover and freeze at
least 2 hours or until firm.
2. Heat chocolate chips and oil in small saucepan over low heat, stirring until
melted and smooth. Cool.
3. 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.
4. 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.
*Note: If you like, substitute 3/4 cup chocolate-flavored hard-shell topping for
the melted chocolate-and-oil mixture.