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

Ice Cream Granola Truffles

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes
  • Yield: 30 truffles 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: International

Description

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


Scale

Ingredients

  • 2 cups creamy ice cream, any flavor as long as they’re cream-based, not water (no sorbets)

For the granola: see notes

  • 1 1/2 cups oats
  • 1/4 cup shredded coconut
  • 1/4 cup olive oil (see notes)
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons dark brown sugar

Instructions

For the granola:

  1. Preheat oven to 300ºF / 120ºC.
  2. In a large bowl mix oats and coconut.
  3. In a small saucepan, heat olive oil, maple syrup, and sugar just until dissolved, it doesn’t need to boil.
  4. Add at once to the oat mixture and mix well with a fork or spoon, making sure it coats everything.
  5. Spread on a baking sheet (preferably with 1-2 inch borders) and bake for 40-45 minutes or so, moving it every 15 minutes, so it bakes evenly.
  6. It will feel wet, but after that time it will be golden, and some parts will be dried.
  7. Granola hardens as it dries, but if it’s still too wet leave it for 10 more minutes.
  8. Take it out of the oven, and let it cool, moving it around at first so it doesn’t clump. Break down as many clumps as you can as they will not stick well to the ice cream.
  9. Or you can crush them with a rolling pin later before you coat your truffles.
  10. Keep in jars with tight lids.

To make the truffles:

  1. Scoop portions of ice cream (I use a melon baller but a very small ice cream scoop works too, of course) and quickly form them into little balls with your palms.
  2. Put them on parchment paper or aluminum foil, or a baking tray and freeze the plain truffles again for 3 or 4 hours, or until they are solid hard.
  3. You can keep them frozen for weeks before coating them with the granola, but make sure you put them inside a covered container, separated in rows with parchment paper.
  4. Put the cold granola on a plate, wooden board or shallow bowl, and roll the ice cream ball in it, making sure they are well coated. You might need to adhere it with your hands.
  5. Eat immediately.

Notes

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: you will have leftover 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.

Keywords: ice cream granola, granola bites

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