Ice Cream Granola Truffles are perfect dessert bites that you can have in your freezer at all times. So freaking delicious! They come together in no time and are a great way to use those bits of leftover ice cream.

Maybe, just maybe, we discovered the way to have ice cream for breakfast without the guilt – certainly, you can argue that it has wholesome granola surrounding it, and we all know that’s breakfast territory.

In my opinion, you can never have too many summer recipes; you just can’t. So how about using the leftovers of your favorite ice cream, make into small truffles and cover them in crunchy granola? You smiled, didn’t you?

I never thought that the word leftover would involve ice cream. Yet here I am.

Steps for making this recipe.

Make ice cream balls the size of walnuts (image above), and freeze them again.
Have ready plain granola and roll the frozen bites. Make sure the oat mixture sticks as much as you can.
Freeze them again until you’re ready to eat them.

Ice cream truffles being covered in granola

Tips & tricks for making this recipe:

Ice cream: use all those last spoonfuls of ice cream that are left behind. Any flavor will do, literally. Just make sure they are cream based ice creams, not sorbets, otherwise, they will melt too fast and you won’t be able to get the truffle to hold.

Granola: I use my favorite granola without the added stuff, like almonds, cranberries and the like. Why? Because they are too big to stick to the ice cream truffles.

Oil: I use olive oil for the granola because I just love that recipe, but you can use regular oil, canola or coconut. The best oil for granola without clumps (which is good for these truffles) is coconut oil. It doesn’t clump.

Freezing: they need to be kept in the freezer, obviously. And you need to take into account the time it takes for you to freeze them after you make them roll in the granola.

Ice cream truffles covered in granola on white plate

Why this recipes works.

Ice cream leftovers are a thing. For some reason, we find our freezers with pots of a few tablespoons worth of this frozen dessert. And just leave them there. Well, here is your answer. Make ice cream granola truffles!
Granola, you can make it or you can use store-bought. So both ingredients can be in your home at all times and you can be eating these truffles in minutes.
They’re creamy and crunchy and just plain wonderful!

Close-up of Ice cream truffle covered in granola on white plate

I used leftovers from two of my favorite ice creams: Sweet Blackberry Cheesecake Ice Cream and Espresso Ice Cream.

But you don’t have to go the homemade route, just use your favorite flavor.

This can be labeled a non-recipe recipe, which is a complicated way of saying it’s just an idea, or that I just had small amounts of different ice creams in my freezer, was about to make some granola, and started playing around with both ingredients.

And bingo, ice cream granola truffles are born, never to leave my freezer again.

Other recipes you might like:
No-Churn Strawberry Ice Cream
Chocolate Chip Cookie Ice Cream
Crack Granola
The Best Chocolate Ice Cream Ever
Easy No-Churn Chocolate Baileys Ice Cream
Chocolate No-Bake Peanut Butter Oat Bars

Let me know if you make this recipe! I’d love to hear what you think about it.
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