Ice Cream Crumble Balls

Crumble Balls - April Watson

Vanilla Ice Cream
Chocolate cookie crumbles

Shape ice cream into balls. (April makes hers large because she like lots of dessert. She gets 4 ice cream balls per 1/2 gallon of ice cream. Julie thinks this is too big - maybe 8 per 1/2 gallon would be better.) Also, April thinks it is important that you use a good brand of vanilla ice cream. She uses breyers natural vanilla. It is a very white ice cream, but if you use French vanilla, it is more yellow. When she makes the ice cream balls she makes sure her ice cream is good and hard. This can get very messy! You will wash your hands a ton! Sometimes she has to but the tub back into the freezer and get out a new one while the other refreezes.

She uses chocolate cookie wafers (found in the ice cream topping section) or Oreos, with the middles scraped out. She uses her food processor to chop them up very finely. If there are bigger chunks, they don't stick as well to the ice cream. As she makes the balls, she sticks them into the freezer. You definitely want to make these a day ahead so they have time to harden. She puts her in a 9 x 13 and covers them with foil.

Serve with chocolate sauce.



Chocolate sauce:
1 stick butter
1/2 box powdered sugar
5 T cocoa
1/2 c. evaporated milk

Melt together butter, milk, and cocoa. Slowly whisk in powdered sugar on medium low heat. Be very careful because this sauce can burn easily. The powdered sugar can clump so you may have to mash out the clumps with a spoon. She doubles the sauce for the 12 crumble balls she made. It can also be made a day or two early and reheated.