Chocolate Covered Ice Cream Balls Food

CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH

Steps:

• Put a 9-by-5-inch loaf pan in the freezer to get cold.
• Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
• Put the chocolate chips in a large bowl.
• Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
• Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
• Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
• Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.

ICE CREAM BALLS

Steps:

• In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.

WHITE CHOCOLATE COVERED ICE CREAM CRUNCH BALLS!

Steps:

• Form ice cream into a ball then roll into crushed flakes.
• Place in freezer while making sauce.
• Melt chips in microwave with shortening in 30 second intervals, stirring in between until melted.
• Mix in corn syrup then pour over ice cream balls.
• Place back into freezer until coating is set, should only take a minute or two.

ICE CREAM BITES RECIPE BY TASTY

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

CHOCOLATE-COVERED ICE CREAM HEARTS

Steps:

• Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.

AMARETTI ICE CREAM BALLS

Steps:

• Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream.

DELICIOUS DEEP FRIED ICE CREAM BALLS

Steps:

• The night before you want to make this, take the ice cream and scoop it into balls, making sure they are solid with no air pockets.
• Place them in a shallow pan, lined with wax paper, that you can put into the freezer.
• Freeze overnight or for at least 6 hours.
• Next, combine the crushed cornflakes, sugar and cinnamon in a large ziplock bag.
• Put the beaten eggs into a bowl.
• Take the ice cream balls and coat them as best you can with the cornflake mixture.
• Then dip the whole thing into the egg mixture and re-coat it with cornflakes, making sure the whole ball is well covered.
• Return to the freezer for at least 2 hours.
• When you are ready for the final step, use a good deep fryer, and heat it to a fairly high temperature.
• Remove one ice cream ball from the freezer and drop into the hot vegetable oil for about 30 seconds, or until it just begins to brown.
• Take it out of the oil and put in a bowl to serve.
• You can top it with your favourite ingredients like chocolate sauce, whipped cream or cherries--or all three!
• The shell should be cooked and crunchy, and the inside will still be frozen!

CHOCOLATE COVERED OREO BALLS

Steps:

• Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
• Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
• Roll mixture into bite-sized (large grape/chestnut) pieces.
• Chill the balls on waxed paper for about an hour, or until firm to the touch.
• Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
• Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
• Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
• Allow to harden on wax paper, approximately 15-20 minutes.
• Optional - Drizzle with more chocolate and allow to harden again.
• Optional - Remove toothpick and refrigerate.