Chocolate Dipped Ice Cream Balls (No Tempering Required)

Chocolate Dipped Ice Cream Balls

Use your favorite ice cream to made a delicious ice cream treat.

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Ingredients
  • 8 oz. Bada Bing Bada Boom Dipping & Coating Gourmet Compound Chocolate
    DARK, MILK or WHITE
  • Ice Cream or Frozen Yogurt
  • Toppings, such as Jimmies/Sprinkles, crushed Oreo cookies, chopped nuts, crushed cereal, crushed peppermints or anything else you want! (optional)
  • Chocolate Coloring Oil
    (optional – use with white chocolate only)
  • Drizzle & Design Chocolate (optional)
  • Decorative Toppings (optional)
Directions
  1. Freeze a cookie sheet.
  2. If using toppings, pour into container that you can dip into.
  3. Melt chocolate using instructions that came with your Chocoley chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
  4. With a small ice cream scoop or ganache scoop/melon baller, scoop balls of ice cream onto a frozen cookie sheet lined with waxed paper or other non-stick surface.
  5. Roll ice cream balls in the toppings or wait until ice cream balls are dipped in chocolate.
  6. If you want to use Lollipop/Sucker sticks, insert them now.
  7. Place in the freezer again until the ice cream balls are very firm.
  8. Using a dipping tool or Lollipop/Sucker stick, dip ice cream balls into chocolate OR Drizzle melted chocolate over the ice cream balls.
  9. If you prefer toppings on the outside of the ice cream balls, while the chocolate is still wet, immediately roll the chocolate dipped balls into Jimmies/Sprinkles, crushed Oreo cookies, chopped nuts, crushed cereal, crushed peppermints or anything else you want!
  10. Eat immediately or freeze in an airtight container until ready to eat.

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