These ice cream truffles are an excellent alternative to the sugary Easter chocolates you’ll find at the store this time of year. Get the whole family involved for a fun activity.
Easter is just around the corner which means all of the store shelves are filled with chocolate bunnies, cream eggs and those gross, little marshmallow peeps. If you’re like me and like your treats to be a little on the healthier side and less processed, I’ve got an Easter surprise for you.
These Easter egg ice cream truffles are so simple to make and can be made with as little as 3 ingredients and a chocolate mold. I did make my own basic vanilla ice cream, but you can easily purchase a pint of vanilla ice cream to cut down on the prep work. Coconut Bliss is always my go-to whenever I decide to treat myself and not make my own, which is rare but I still vouch for them.
Once you’ve got your ice cream and dark chocolate picked out, the only other ingredient you’ll need is turmeric. The flavors work incredibly well together. I was hesitant to add too much turmeric at first thinking it may overpower the dessert and distract the taste buds, but the bold, warm flavors combined with the sweet creamy ice cream is pure magic.
The mold I used for this recipe is actually one that got sent to me by accident. I ordered a different one online months ago, then this one showed up in the mailbox one day. It’s actually meant for making ice balls, I guess?? That’s not my thing, but I managed to find a way to use it. You could also use a truffle mold or any mold of your choice. It’s still going to taste great no matter what.
When you’re in the process of making your ice cream truffles, the ice cream will soften up quite a bit being in and out of the freezer and squished into the molds. After you seal them with that final layer of chocolate, I find it’s best to leave them for 30 minutes or so before eating them to get the ice cream to firm up again. It’s not necessary at all, I find it more pleasant to eat that way. If the ice cream isn’t firm enough when you bite into it and the chocolate coating is frozen solid, the pressure of the bite will cause the ice cream to ooze into your hand. Still delicious, but messy.
If you’re wanting to try making these but don’t want to commit to buying a mold, you can try using an ice cream scoop to form the shape (with the turmeric layer on the bottom), then freeze them on a parchment lined sheet for an hour or two. Then melt your chocolate, let it cool, then dip the truffles in chocolate and place them back on the sheet. Place them back in the freezer until set.
- ⅔ cup Non-Dairy Vanilla Ice Cream
- ¼ tsp Turmeric Powder
- ⅔ cup Dark Chocolate Chips + 2 tsp Coconut Oil
Mix about ⅛ cup of the vanilla ice cream with the turmeric in a bowl and stir until the turmeric is incorporated. Place back in the freezer.
Melt your chocolate and coconut oil together in a double boiler or microwave. Once melted, spoon into your mold, covering the bottom and sides of the crevice. Place in the freezer for a minute or two until hardened. Remove from the freezer and spoon some vanilla ice cream into each chocolate covered crevice, then spoon some of your turmeric mixed ice cream on top of the vanilla. You can place another layer of vanilla on top of that if you’ve left enough room. Cover the ice cream with more melted chocolate to seal the truffles, then return to the freezer.
After a few minutes, the truffles will have hardened. Pop them out of the mold and place in a sealed container in the freezer, then repeat the process to make another batch. The recipe will yield 8 truffles if using the same mold. Use 1 cup of ice cream and 1 cup of chocolate chips if you want to make a dozen truffles.
*If you want to make your own ice cream, you can use this one. Just omit the raspberries and add a touch more maple syrup.