Easy tartufo

Total Time
3 min
3 min
0 min
Tartufo a traditional ice cream treat from Calabria in Italy made by forming ice cream into balls around fruit or a fruit syrup center. In this easy recipe, the fruit comes into play in the ice cream mixture you choose. To scoop ice cream quickly and easily, purchase it in a half-gallon rectangular carton. The length of the carton makes it easy to drag the scoop across the ice cream to form perfectly round balls. Change the cookie crumbs, ice cream flavor, and syrup to change the flavors—vanilla wafer crumbs and butterscotch syrup, cinnamon graham crackers and caramel syrup, chocolate wafers and strawberry syrup—and the list goes on.


Chocolate graham cracker(s)

6 small piece(s), or chocolate sandwich cookies, finely crushed

Fat free ice cream sweetened with sugar

3 cup(s), cherry vanilla flavored

Chocolate syrup

¾ cup(s)


  1. Line a small baking sheet with wax paper and scatter the crushed cookies on top; set aside.
  2. Using a 1⁄2-cup ice-cream scoop, scoop the ice cream into 6 balls and place on a chilled baking sheet. Working quickly, roll the ice-cream balls, one at a time, in the crushed cookies until coated; return them to the chilled baking sheet. Freeze until firm, about 1 hour.
  3. Put a sheet of wax paper under a rack. Remove the ice-cream balls from the freezer and transfer to the rack. Quickly spoon 2 tablespoons of the chocolate syrup over each ball, coating the top and sides. Place the rack with the ice-cream balls on a baking sheet and place in the freezer until firm, at least 1 hour or up to 4 hours. Let the tartufo stand at room temperature about 5 minutes before transferring to chilled plates for serving. Yields 1 tartufo per serving.