No baking involved on this one. It’s ice cream, stuffed with a surprise and rolled in a topping. It may not cool down the temperature outdoors, but this treat is bound to cheer you on a hot summer’s day. Make a bunch of these ahead of time and you’ve got a ready supply to serve at a fancy dinner party or holiday event too. I used three flavors of ice cream. The first one was vanilla ice cream stuffed with amarena cherries. If you’ve never had these, look for them at a good Italian grocery store, or online. They are nothing like the neon-red maraschino cherries sold in grocery stores. These wild cherries are steeped in a sweet syrup, making the flavor a delicious sweet and sour sensation in the mouth. They’re made in Emilia-Romagna, the region my mother’s from.
Take a scoop of ice cream, but don’t completely make a sphere yet. Add a cherry or two to the center.
Then cover it up with more ice cream.
I then crushed some amaretti cookies and rolled the ice cream ball in them.
And tried to roll them in hot fudge sauce, but you can see it was initially a mess, since it started to melt the ice cream quite rapidly. I froze them again, then poured more cooled sauce over the top.
I toasted some almonds for the filling I used with the toasted almond ice cream.
Then rolled the spheres in some coconut I toasted.
Freeze the balls for a couple of hours and you’re ready to go. It’s hard to say which flavor I loved best – they were all scrumptious. What flavor combos can you think of?
Congratulations to Lori Lynn, of “Taste With The Eyes,” the winner of the giveaway for the chitarra maker on my last post.