Ingredients
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1 quart vanilla ice cream (such as Haagen Dazs®)
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8 maraschino cherries (such as Luxardo®)
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2 cups semisweet chocolate chips
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5 tablespoons unrefined coconut oil
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36 chocolate wafer cookies (such as Dewey’s Bakery®) (optional)
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1/2 cup salted roasted pistachios (optional)
Directions
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Gather all ingredients.
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Let ice cream stand at room temperature until slightly softened, about 10 minutes. Line 8 small bowls with plastic wrap, leaving a 3-inch overhang.
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Using a 2 oz. (1/4-cup) ice-cream scoop, place 1 scoop of ice cream into the bottom of each bowl. Gently press a maraschino cherry into the top of each ice-cream scoop, then top each with another 2 oz. (1/4-cup) scoop of ice cream.
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Working with 1 bowl of ice cream at a time, gather overhanging plastic, wrap it up around ice cream, and gently twist it to form a ball. Freeze until ice cream is firm and set, about 2 hours.
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Place chocolate chips in a large microwave-safe bowl, and microwave on HIGH in (30-second) intervals, stirring thoroughly between intervals, until melted, 3 to 4 minutes total. Whisk in coconut oil until oil is completely melted and mixture is combined. Let cool slightly at room temperature, about 10 minutes.
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Meanwhile, pulse cookies and pistachios, if using, in a food processor until finely ground, about 15 quick pulses. Transfer to a shallow bowl, and set aside at room temperature.
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Working with 1 ice-cream ball at a time, remove ice-cream ball from freezer. Remove plastic wrap, and place ice-cream ball on a wire rack set inside a rimmed baking sheet. Pour chocolate mixture over ice-cream ball, allowing it to thinly coat the top and sides.
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If coating in cookie mixture, quickly and carefully invert chocolate-coated ice-cream ball into cookie mixture, rolling until evenly coated. Transfer coated ice cream ball to a clean wire rack set inside a large, rimmed baking sheet in the freezer. Repeat process with remaining 7 ice-cream balls, returning to the freezer after each one. Freeze until set, about 1 hour, or until ready to serve.
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Nutrition Facts (per serving)
| 428 | Calories |
| 29g | Fat |
| 45g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 428 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 19g | 96% |
| Cholesterol 29mg | 10% |
| Sodium 58mg | 3% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 3g | 12% |
| Total Sugars 39g | |
| Protein 4g | 8% |
| Vitamin C 1mg | 1% |
| Calcium 100mg | 8% |
| Iron 1mg | 8% |
| Potassium 309mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
