Ingredients
Equipment
Method
Soften the Ice Cream
- Let the ice cream sit out for 5-10 minutes until it’s soft enough to scoop and mix but not melted.
Mix in the Add-ins
- In a bowl, combine the softened ice cream with half of the crushed cookies and nuts (if using). Add chocolate or caramel syrup if you want some extra flavor swirls. Stir gently to keep it a little marbled.
Shape the Ice Cream Ball
- Lay a large piece of plastic wrap on your counter. Scoop the ice cream mixture onto the center. Using the plastic wrap, gather and shape the ice cream into a ball by folding the edges over and gently pressing to smooth it out.
Coat the Ice Cream Ball
- Unwrap the ball carefully and roll it in your coating choice — crushed cookies, sprinkles, or shredded coconut. Press gently so the coating sticks evenly.
Freeze Until Firm
- Wrap the coated ball tightly in plastic wrap again and place it on a serving plate or tray. Freeze for at least 4 hours or overnight until completely solid.
Serve and Enjoy
- When you’re ready, unwrap the ice cream ball and place it on a chilled plate. Garnish with fresh fruit or whipped cream if you like. Slice with a warm knife or scoop portions to serve.
Notes
The key to a smooth, beautiful ice cream ball recipe is patience—letting it freeze completely before serving. Also, if your ice cream gets too hard before shaping, let it soften a little longer. For easy slicing, warm your knife in hot water and dry it before cutting.