Oreo Ice Cream Tartufo

"Tartufo is an Italian word for truffle and these chocolate balls resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes."
photo by GingerPeach photo by GingerPeach
photo by GingerPeach
Ready In:




  • Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
  • Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
  • Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
  • Cool.
  • Place ice cream balls on wire rack.
  • Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
  • Freeze at least 1 hour or until firm.
  • Spoon raspberry sauce into dessert dishes or onto serving plates.
  • Cut each tartufo in half or quarters; arrange on top of sauce.
  • Garnish with raspberries.
  • Serve immediately.

Questions & Replies

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  1. Chef Regina V. Smith
    This were OK but they where lacking something. There needs to be a "surprise' in the middle, I think (perhaps a small ball of raspberry sorbet inside the bigger chocolate ball). Having said that, they are incredibly easy to make.
  2. Cilantro in Canada
    Outstanding recipe. I made these a week before I was to serve them and everyone loved them. I forgot to buy the raspberries so I used strawberry sauce recipe # 161504 instead. This is a great dessert that can be made ahead of time. There are a number of steps in making the dessert, but each one is very simple. I would recommend this to anyone. Thanks for a crowd pleasing recipe.
  3. Kisses lt3
    Man!!! That sounds good ur making me hungary!!! And it's only 5!!!
  4. Kat Rahal
    Made these for my Bunco group - what a success they were! Placed them on little dessert plates and pour the sauce over them - no one could believe how easy they were! Definitely plan on making these again.
  5. GingerPeach
    Wonderful crowd pleaser - and incredibly easy! To make the cookie crumbs, I put some cookies in a zip-lock back and then mashed them with the bottom of a jar. I don't have an ice-cream scoop but I pressed ice-cream into little ramekins to get it into shape... I'm sure there are endless ways you can personalize this recipe.


I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
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