Chocolate-Dipped Ice Cream Bombs

Chocolate-Dipped Ice Cream Bombs

Indulge in these delightful chocolate-dipped ice cream bombs, featuring creamy ice cream with a cherry surprise, all enveloped in rich chocolate and a crunchy cookie coating.

Ingredients

• 4 cups ice cream
• 8 pieces maraschino cherries
• 2 cups chocolate chips
• 2 tablespoons coconut oil
• 1 cup cookies
• 1/2 cup pistachios

Method

1. Gather all the ingredients you need for the recipe.
2. Let the ice cream soften at room temperature for about 10 minutes. Line 8 small bowls with plastic wrap, leaving a 3-inch overhang.
3. Using a 1/4-cup ice cream scoop, fill each bowl with one scoop of ice cream. Press a maraschino cherry into the center of each scoop, then add another scoop on top.
4. Wrap each bowl with the overhanging plastic wrap, twisting it to create a ball shape. Freeze the ice cream balls for about 2 hours until they are solid.
5. In a large microwave-safe bowl, combine the chocolate chips and microwave in 30-second intervals, stirring thoroughly until fully melted (this should take about 3 to 4 minutes). Mix in the coconut oil until well blended and allow it to cool for 10 minutes.
6. While the chocolate cools, pulse together the cookies and pistachios in a food processor until they are finely ground, which should take about 15 short pulses. Transfer this mixture to a shallow bowl and set it aside.
7. Take one ice cream ball out of the freezer, remove the plastic wrap, and place it on a wire rack set over a rimmed baking sheet. Drizzle melted chocolate over the ice cream ball, coating the top and sides.
8. If desired, roll the chocolate-covered ice cream ball in the cookie mixture until it is completely covered. Place the coated ball back on the wire rack and repeat the process with the remaining ice cream balls. Return them to the freezer for another hour before serving.