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Ice cream

Peanut Butter and Chocolate Ice Cream Truffles

A tasty treat for that summer heat.

Serves 8
Ready in 360 mins
Prep time 60 mins
Chill time 300 mins
396 calories per serving

Ingredients

> 1 pint chocolate ice cream
> 1 (16 oz) pkg peanut butter cookies

Steps

1
Line a small sheet tray with parchment paper and set in the freezer to cool for 10 min. Using an ice cream scoop, scoop ice cream into balls and place on the chilled sheet tray. Set scoops in the freezer to chill for at least 1 hour.
2
While scoops are setting, use a food processor to whiz together the Nutter Butter Cookies. Pulse until finely ground and pour into a bowl.
3
Working one scoop at a time, remove from the freezer, roll in the cookie mixture and return to the sheet tray. Continue until all truffles are fully coated and placed back in the freezer. Let chill for at least 4 hours before serving.

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