- 1 pint of ice cream (your favorite flavors)
- 1 Jar of your favorite King’s Cupboard Chocolate Sauce
- ½ cup of your favorite ice cream toppings (such as sliced almonds, toasted coconut, rainbow sprinkles, etc.)
- Line two small baking sheets with parchment paper, wax paper, or foil. Freeze the baking sheets for 10 minutes.
- Remove one of the lined baking sheets from the freezer. Working quickly, use a 1½-inch ice cream scoop, melon baller, or round tablespoon to scoop out round balls of ice cream. Place the ice cream balls on the prepared baking sheet. Return the baking sheet with the ice cream balls to the freezer, and repeat this process with the second baking sheet.
- Freeze the ice cream balls for 30 minutes or up to overnight until firm.
- Melt the chocolate in the microwave for 30 second intervals, stirring after each interval, until the chocolate is completely melted (90 seconds or more depending on your microwave)
- Using a toothpick, dip the frozen ice cream balls into the melted chocolate and lightly shake off any excess. Return the chocolate-covered ice cream to the lined baking sheet.
- Remove the toothpick and cover the hole created by the toothpick with melted chocolate and toppings of your choice. Work fast, because the chocolate will harden quickly. Repeat this process with the remaining ice cream balls. You may need to remelt the chocolate in the microwave at regular intervals during the process to keep it in liquid form.
- Freeze the decorated ice cream truffles for 30 minutes or up to overnight until firm.
- Store the ice cream truffles in an airtight container and keep frozen