Ice Cream Truffles

Ice Cream Truffles Even though it’s busy season, and most of our attention is going into keeping the shops in ice cream, we’ve been playing around with the idea of making ice cream truffles here in the world of ice cream.

I don’t know if it’s a silly idea, but it seems to me that it might be pretty interesting to have a gold box of ice cream truffles in the freezer cabinet of a specialty food shop. It could make an impression at a dinner party.

We’ve just started fooling around with it, but it’s a tasty treat. I would love to get any feedback. Would you buy such a thing?

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16 thoughts on “Ice Cream Truffles

  1. Would the chocolate be frozen? Are we talking about choc-ice spheres here? If so, then I say no.

    Or would you, by some wizardry, manage to have room temperature chocolate but nice cold ice cream inside. I could be tempted to part for something like that.

  2. I guess it would sort of be choc-ice spheres, since my wizardry doesn’t extend to allowing it to be room temperature. However, it would be rather more gourmet, with Valrhona chocolate, and interesting fillings besides the ice cream such as alcohol, nuts, etc…

  3. Are you completely insane? You’d have to beat customers off with a stick.

    I’d better not mention the idea to my wife or she’ll be in a car to Dingle before I finish the sentence.

  4. i would buy them in a heartbeat. i have been looking for this very thing for a wedding i am planning. so if u do decide to start selling them please let me know!!!

  5. Thanks for that. They are so tasty, but I’m still having trouble finding decent packaging in small quantities. Will let you know how we get on…

  6. these sound lovely, although I would suggest that you make them a small size (the more the merrier!) as to break through the chocolate, you have to bite through solid icecream. Maybe the words ‘brain-freeze’ might ring a bell?

  7. I’ve been thinking about making something like this! I don’t see what all the fuss about biting into rock hard ice cream. Here in the states, you can get “dibbs” at the supermarket, which are basically what you have here, only mass produced, smaller and much less attractive. You just pop them in your mouth, one after another. I suppose some alcohol in the ice cream could keep them soft, or just a slight thaw in the fridge before serving. I’m sure the dibbs use some artificial ingredient to accomplish the same.

  8. im excited to try them i had a dream about ice cream truffles and here we are can;t wait to try them!!!

  9. Hey guys,

    Take a look at these. I’ve been making them,and have a small chocolate shop. I wasn’t sure how to get them out nationwide. However, I do have the capability of shipping them as well. Please let me know what you think. I even wrap them individually in a metallic colored candy foil in gold gift boxes.

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