White Chocolate Covered Ice Cream Crunch Balls
Indulge in the perfect bite-sized treat with these White Chocolate Covered Ice Cream Crunch Balls—a delightful combination of creamy vanilla ice cream, crunchy toasted rice cereal, and a luscious white chocolate shell. This no-bake dessert is as fun to make as it is to eat, featuring a quick prep time and easy ingredients like coconut oil, crispy rice cereal, and optional sprinkles for a playful touch. The toasted cereal adds an irresistible nutty crunch, while the silky white chocolate coating provides a touch of elegance, making these frozen delights ideal for parties, summer gatherings, or an elevated family dessert. With their eye-catching appearance and customizable toppings, these ice cream crunch balls promise to be the ultimate crowd-pleaser. Serve them immediately or store for up to a week to enjoy a creamy-crunchy pop of sweetness anytime.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pint Vanilla ice cream
- 2 cups Crispy rice cereal
- 2 tablespoons Unsalted butter
- 1 cup White chocolate chips
- 1 teaspoon Coconut oil
- 0.25 cup Sprinkles (optional)
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Using a small scoop or spoon, form the ice cream into roughly 1.5-inch balls. Place them onto the prepared baking sheet.
3. Freeze the ice cream balls for at least 30 minutes or until firm.
4. In a large skillet, melt the butter over medium heat. Add the crispy rice cereal and stir until the cereal is evenly coated and lightly toasted, about 2-3 minutes. Transfer the cereal to a shallow bowl and let it cool.
5. Roll each frozen ice cream ball in the toasted cereal, pressing gently to coat evenly. Return the coated balls to the baking sheet and freeze for another 15 minutes.
6. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
7. Using two forks or a skewer, dip each ice cream ball into the melted white chocolate, ensuring it's evenly coated. Allow excess chocolate to drip off.
8. Optionally, sprinkle decorations such as sprinkles over the balls while the chocolate is still wet.
9. Place the coated ice cream balls back on the parchment-lined baking sheet and freeze for another 15 minutes or until the chocolate is set.
10. Serve immediately or store the ice cream balls in an airtight container in the freezer for up to 1 week.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 35.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
