Dipped Ice Cream Ball Pops
Ice cream ball pops are a twist on the trendy cake pops and make for a refreshing, elegant end to any meal or Kiddush.
Ingredients:
- 1 Tub Mehadrin Coffee Ice Cream
- 20 oz Good Quality Chocolate
- 1.5 Tablespoons Oil
- Brown Sprinkles
- 1 Tub Mehadrin Cookies N Cream Ice Cream
- 20 oz Good Quality Chocolate
- 1.5 Tablespoons Oil
- Coconut Flakes
- 1 Tub Mehadrin Neopolitan Ice Cream
- 20 oz Good Quality Chocolate
- 1.5 Tablespoons Oil
- Chopped Nuts
Instructions
Line baking sheet with waxed paper.
Using 1 1⁄2” ice cream scoop or tablespoon, quickly scoop out 24 round balls of ice
cream, placing on baking sheet.
Freeze ice cream overnight.
Place chocolate and oil in double boiler.
Stir until chocolate is melted and smooth.
Remove bowl from over water.
Cool chocolate until barely lukewarm.
Drop ice cream balls into lukewarm melted chocolate.
Using a fork, turn to coat and lift out chocolate-coated ball.
Drop ball off fork into bowl with topping, turn to coat.
Refreeze until ready to serve.
