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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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I use Nabisco Famous Wafers in this recipe. If you don't use all of the ground wafers (you will probably have a bit left over), save them for sprinkling or layering in other ice cream desserts. You might add instant espresso powder to the crumbs, or some chopped toasted nuts, candies, or other cookies. Try pistachio-white chocolate ice cream rolled in ground chocolate wafers and finely chopped pistachios. Or use chocolate, coffee, cherry, raspberry, or hazelnut ice cream instead of the vanilla. Ingredients:
1 pint vanilla ice cream |
18 chocolate wafers |
Directions:
1. 1. Place a plate lined with wax paper in the freezer for 10 minutes.
2. 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm.
3. 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper.
4. 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
5. 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates.
6. The Scoop Villard Books
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