Categories: Desserts

Ingredients

• 2 1/2 cups ice cream
• 7 oz. semisweet chocolate
• 2 tbsp unsalted butter

Directions

1. Line a cookie sheet with plastic wrap.

2. Using a melon baller, scoop out balls of ice cream and place the on the prepared cookie sheet. Alternatively, cut the ice cream into bite-size cubes. Stick a toothpick in each piece and return to the freezer until very hard.

3. Place the chocolate and the butter in a heatproof bowl set over a pan of gently simmering water until melted. Quickly dip the frozen ice cream balls into the warm chocolate and return to the freezer. Keep them there until ready to serve.

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