OREO® Ice Cream Tartufo

Ingredients

• 3 cups ice-cream chocolate shell 
• 1 Tbsp oil 
• 1.5 cups oreo cookies finely chopped
• 0.5 cup raspberries 
• 10 oz raspberries in syrup pureed frozen thawed
• 4 oz baker's semi-sweet chocolate (6 oz.)

Equipment

• baking sheet
• sauce pan
• wire rack
• wax paper
• ice cream scoop

Directions

1. Scoop ice cream into 6 balls, using 1/2-cup ice cream scoop.
2. Roll in cookie crumbs.
3. Place on wax paper-covered baking sheet; cover. Freeze 2 hours or until firm. Melt chocolate with oil in small saucepan over low heat, stirring constantly. Cool.
4. Place wire racks over large sheets of wax paper.
5. Remove ice cream balls from freezer; place on wire rack. Spoon 1 heaping Tbsp. melted chocolate over each ball, coating top and side of each ball. Freeze at least 1 hour or until firm.
6. Spoon raspberry sauce onto 6 dessert dishes or plates.
7. Cut each tartufo in half or quarters; arrange over sauce.
8. Garnish with fresh raspberries.
9. Serve immediately.