Categories: frozen dessert

Ingredients

• 1 (1o oz.) jar maraschino cherries with stems
• 2 cups vanilla ice cream, softened
• 1 (7.25 oz.) bottle chocolate shell topping

Directions

1. Drain cherries. Remove stems and save them to complete the recipe. Place cherries and cup ice cream in electric blender. Pulse to combine.
2. Combine cherry mixture with remaining 1 cup ice cream in a medium bowl; mix with a spoon. Divide between 2 small (8oz.) bowls. Cover and freeze over night or until firm.
3. Line a baking sheet with wax paper. Shake chocolate shell topping 30 seconds, divide between 2 custard cups or small bowls. Remove 1 container of ice cream from freezer. Using a small ice cream scoop, scoop 1 ( 1 1/2-inch) ball; place on fork. Spoon chocolate shell stopping over ball while holding over custard cup. Place on baking sheet, quickly insert 1 reserved cherry stem in top. (To remove ball from fork; push off gently at base with knife). Repeat with remaining ice cream. Work quickly so ice cream does not get too soft. Place cherry balls in freezer.
4. Repeat procedure with remaining bowl of ice cream. Freeze until ready to serve.

5. If preferred, you can finely chop cherries with a knife and stir into ice cream. (or coarse as to taste).

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