Chocolate Raspberry Ice Cream Truffles

Chocolate Raspberry Ice Cream Truffles |

Some of you may be saying, “it’s about time she moved on to Valentine’s Day recipes.” I have to admit that I was ready to start posting last week, but just had too many Super Bowl projects to share.

So, I’m very excited to share the first of many tasty treats for the most romantic of holidays.

I thought I’d start with something chocolaty and super easy.

Chocolate Raspberry Ice Cream Truffles |

These aren’t your ordinary chocolate truffles made with chocolate and heavy whipping cream.

My friend got me an ice cream maker for Christmas, and I was reading the recipe book the other day, when it dawned on me that ice cream recipes often start with heavy cream. I wondered if I could melt some ice cream an use it to make some truffles. So, you know me, I had to give it a try. 

There was only one flavor of ice cream in my freezer, my favorite, Black Raspberry Chocolate Chunk. If you haven’t tried it, you must. It’s bursting with fresh raspberry flavor and soft chewy bits of chocolate, mmm.

I didn’t have a lot left in my little pint sized carton, so I made a small batch of truffles to test out my theory.

Chocolate Raspberry truffles

Two ingredients, and a few minutes later, I tasted the best chocolate ganache ever. I was stunned. It tasted just like the ice cream, only more chocolaty. 
I shared these at a party and everyone who ate them, knew exactly what ice cream I used. The flavor is that evident. 
Since then, I have tried these again with vanilla bean ice cream, because that’s my hubby’s favorite. I can’t say they were much different than my normal chocolate truffles made with cream, but if I had ice cream on hand and no cream, I’d certainly use it instead.

These truffles could be made with any ice cream that doesn’t have chunky ingredients throughout. Well, with the exception of chocolate chunks. They melt. Pecans, cherries, or cookies wont. So, if you want velvety smooth truffles, avoid those ice cream flavors. 
Chocolate Raspberry truffle recipe
Package the Chocolate Raspberry Ice Cream Truffles in a pretty box to give as a gift for Valentine’s Day.

 Chocolate Raspberry Ice Cream Truffles (makes 16-20)



1/2 – 3/4 cup ice cream (I used Black Raspberry Chocolate Chunk)*
8 ounces finally chopped semi-sweet chocolate**
chocolate shavings (semi-sweet chocolate and Bright Pink Candy Melts)

*Every brand of ice cream will have different amounts of air whipped into it and you’ll need 1/2 cup of melted ice cream.

**I had a reader write to ask about using white chocolate instead.  If you make the truffles using White Chocolate, you need to use twice
as much white chocolate, if you use milk chocolate you need 1 1/2 times
as much chocolate. When I make white chocolate truffles, being there is
such a small liquid to chocolate ratio, I just heat the cream (or ice cream) and
the white chocolate in a double boiler until it’s 3/4 of the way melted.
Remove from the heat then stir until melted it works great.


ice cream truffles

Melt ice cream in microwave on high for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil. 
Measure out 1/2 cup of melted ice cream and stir into the finely chopped chocolate. If all the chocolate doesn’t melt, heat at high power for 15 seconds. Let it sit in the microwave for a minute, then remove and stir. 

Allow the chocolate to cool and thicken. I usually just cover it and let it sit at room temperature for several hours, or overnight. You can place in the refrigerator for about an hour, if you prefer.

How to make truffles

Meanwhile, shave your chocolate. 
There are several ways to shave chocolate. You can shave chunks of chocolate using a vegetable peeler, but that takes forever. You can use a box grater. I do that often, but the chocolate becomes static charged and flies all over the place when I pick it up. 
More recently I discovered that I can use my food processor. I attach a shredding plate and place a large chunk of chocolate into the feed tube and turn it on. I end up with light and fluffy pieces of chocolate that can easily be poured into a bowl. 
For these truffles I wanted to add some pink to my coating, so I used Bright Pink Candy Melts which don’t work well with any of the methods above. I got the best results using a Microplane grater with an attachment. I just placed the wafers in the little cup, put the lid on top, and grated away. A rotary cheese grater works too, but the pieces were smaller. 
Mix some dark and some pink shavings together in a bowl. 

How to make truffles

Once the chocolate is thickened, scoop out tablespoonfuls. Roll a scoop into a ball and immediately coat it in the chocolate shavings. 
Store in an airtight container at room temperature for up to two weeks. To increase the shelf life, refrigerate for up to an extra week. 

Valentine's Day dessert recipe

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Thanks for sharing!


    • says

      I can't wait to try them with other flavors. I'm thinking caramel ice cream or coconut ice cream could be amazing too. I sadly am allergic to pistachios, but I'm sure it would taste great as well. Nuts and chocolate are the perfect pair.

    • says

      I first did that to make my Fuzzy Slipper Nutter Butter Cookies a few years ago. I used the rotary grater then and got tiny little shavings. I love the Microplane grater. The shavings are thick and light. They look so pretty.

  1. says

    geez louise! i think you sleep with one eye open. and that eye stares at food all nite in a most splendid way. i mean c'mon'! most people open up the freezer, grab the ice cream, and then, the end. but you? no way man. YOU Beth, are a genuine food genius…the end.

    • says

      Sleep, what's sleep? I'm actually surprised that I hadn't thought of this idea before. I've been making truffles for over 20 years and it never dawned on me until this week. I do think I'm now wired to look at food in a different way. It's so much fun!

  2. says

    Oh my yum!!

    Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again this week. (Sorry for the late comment!)

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