Enlightened x ChocZero Ice Cream Truffles

Move over, DIY sundae bar: Ice Cream Truffles are coming through. This no-bake, low prep recipe is perfect for a gathering of friends or a night where you feel like just kicking your feet up and treating yourself. Hey…you deserve it 😉 All you need to do is crush toppings, melt chocolate, and freeze some scoops. Let’s get started!

Begin by preparing your scoops. For this step you can stick to one flavor or choose a variety depending on your preferences. We went with the entire Keto Collection (all 7 pint flavors!) and used an ice cream scooper to dole out 3-4 round scoops of each flavor. While the scoops harden in the freezer, use this time to work on crushing the dry ingredients and ChocZero Keto Bark. Once crushed to your liking, place the ingredients into small, separate bowls ideal for dipping and set aside for later use.

Now, time to melt the chocolate! A double boiler method is recommended, plus no extra equipment is required. The chocolate melts from the steam of the boil rather than the hot water itself, allowing it to melt to a smooth texture. This ensures a nice even coat of chocolate to cover the ice cream scoops. Once properly coated, the rest is up to you. Get creative with your toppings and don’t forget to have fun!

Ingredients

• Keto Collection pints (any or all flavors)

• Choczero milk, dark, and white chocolate chips

• Choczero Keto Bark

• Macadamia nuts

• Almonds

• Unsweetened shredded coconut

• Sugar free sprinkles

• Keto cookies

• Sugar free mini chocolate chips

Directions

1. Begin by separately crushing the Keto Bark, macadamia nuts, almonds, and keto cookies into small pieces. Place the crushed toppings into bowls and set aside for later use.

2. Scoop 3-4 balls of each Keto Collection flavor onto a pan using an ice cream scooper. Let harden in the freezer.

3. While the ice cream balls harden, use a double boiler to separately melt the ChocZero dark, milk, and white chocolate. Pour into separate bowls once melted.

4. Retrieve the ice cream balls from the freezer. Use tongs, cake pop sticks, or toothpicks to carefully dip each ice cream ball into the melted chocolate of your choice. Once completely covered, allow the excess chocolate to drip off before dipping into the dry toppings.

5. Dip the chocolate covered ice cream balls into any dry toppings of your choosing, then immediately return to the freezer to chill for 30 minutes – 1 hour.

6. Remove from freezer and serve immediately. Enjoy!