Crispy Ice Cream Balls

• Course Dessert
• Cuisine Kid Friendly, Quick & Easy

Prep time

Cook time

Servings

Ingredients

• 12 Crunchmaster Cinnamon & Sugar Grammy Crisps crushed
• 3/4 Cup Vanilla Ice Cream slow churned
• 1-2 Tablespoons Chocolate Chips mini
• 1/4 Teaspoon olive oil extra light, or vegetable oil

Instructions

1. Place crackers in a plastic bag, seal and crush with a rolling pin or the back of a spoon. Pour into a small bowl and set aside.
2. Using a small melon baller, make 12 small ice cream balls, roll each in cracker crumbs and place on a tray lined with wax paper.
3. Freeze for ½-1 hour.
4. Once ice cream is refrozen, melt chocolate chips in a double boiler, stirring until completely melted. You can also microwave them 20 seconds at a time until melted, stirring in between, but take care not to overheat.
5. Add oil to the melted chocolate and stir.
6. Using a flat spatula, transfer chocolate into a pastry bag or thicker plastic bag and cut a tiny tip off one edge.
7. Pipe the chocolate in a zigzag motion over the ice cream balls.
8. Refreeze for additional ½ to 1 hour.
9. Serve immediately.