Thursday, December 27, 2012


1 pint strawberry ice cream
1/4 cup colorful candy decorating sprinkles
8 oz bittersweet chocolate, chopped fine
1 tbsp good quality vegetable oil (I prefer Crisco)

Line two cookie sheets with parchment paper.

Using a small ice cream scoop, scoop 6 scoops of ice cream on each of the cookie sheets.  Cover with plastic wrap and freeze until firm.  This will take at least 6 hours and may be left for 24 hours.

Place the sprinkles in a small bowl.

Combine the chocolate and the canola oil in a small heatproof bowl. 

Place about an inch of water in a small saucepan your bowl can set over.  Place the saucepan over low heat until the water is just simmering.  Place bowl over the saucepan and be sure the bottom does not touch the water.  Cook, stirring often, until the chocolate and shortening are melted and smooth.  Remove the bowl from the pan and set aside until the chocolate is warm, not hot, to the touch.

You have to work quickly on this part so be sure you have everything together and ready!  Using a fork, scoop up one ball of ice cream at a time and hold over the bowl of chocolate.  Spoon chocolate over the ice cream ball to coat, letting excess drip back into the bowl.  Hold the ball over the sprinkles bowl and sprinkle the candies over the top.  Use another fork and gently scoot the completed ice cream ball back onto the cookie sheet.  Repeat with the remaining balls.  Immediately place back in the freezer and freeze for at least 30 minutes before serving.

  • It is best to only remove 1 tray of ice cream balls from the freezer at a time.
  • You can choose your color of sprinkles to suit the occasion.  Red and green are great for Christmas, pastels for Spring, the honoree's favorite color for birthdays, the wedding colors for bridal showers, pink and/or blue for baby showers, etc.
  • Use your choice of ice cream flavors.

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