Ice Cream Truffles
- 1 pint vanilla ice cream
- 18 chocolate wafers
- 1.
- Place a plate lined with wax paper in the freezer for 10 minutes.
- 2.
- With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer.
- Freeze for at least 30 minutes, or until firm.
- 3.
- Pulse the wafers in a food processor until finely ground.
- Transfer to a sheet of wax paper.
- 4.
- Working quickly, roll the ice cream balls in the ground wafers to coat completely.
- Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
- 5.
- Serve in foil bonbon cups, if desired, or simply arranged on small plates.
vanilla ice cream, chocolate wafers
Taken from www.epicurious.com/recipes/food/views/ice-cream-truffles-108114 (may not work)