Tuesday, September 10, 2013

Coconut Funfetti Ice Cream Cake Truffles

After tempting you all with the Coconut Funfetti Ice Cream Cake last Sunday (and mentioning I made an extra one!) I couldn't very well leave you hanging without the cake ball recipe I used! I dialed up the vanilla and ice cream flavours even more with these rich spheres of wonder too, cramming in extra melted ice cream (new tubs need to be christened, right?) and vanilla-bean flecked frosting (I used some Super Vanilla Frosting I had in the freezer but normally I'd just add the vanilla bean to a tub of Duncan Hines). A little extra coconut flour kept everything together (plus it tasted good!) and in no time I had what felt like a gazillion bite-sized goodies hanging out in my freezer.

Since I didn't need to coat all of them at once, I gave them the IQF treatment on baking sheets before transferring them to a plastic bag. For a family member's birthday, I pulled out, milk-chocolate coated, decorated and packaged 6 of them, while the rest of them became a "thank-you" package for my supervisors after my summer camp volunteer stint ended. They're a fun, frugal and more casual way to celebrate when a whole cake is a bit too much - say, after 
A Tailgating #SundaySupper?

Coconut - Funfetti Ice Cream Cake Truffles

Shared with Waste Not Want Not Wednesday on Poor and Gluten Free.

Coconut Funfetti Ice Cream Cake Truffles
Makes 40
1 recipe Coconut Funfetti Ice Cream Cake, prepared
3 tbsp vanilla frosting (either homemade or storebought)
2 tbsp Gluten Free vanilla ice cream, softened
1 tbsp coconut flour
pinch salt
melted good quality milk chocolate and nonpareils, for decorating
  1. Crumble the cake into a large bowl and add the frosting, ice cream, coconut flour and salt. 
  2. Using your hands or a sturdy spatula, mash together the ingredients to form a cohesive "dough" - you may need more coconut flour depending on how soft the mixture is.
  3. Roll small balls (about 3/4-1 tsp) and place on a wax paper-lined cookie sheet.
  4. Freeze for at least one hour, or freeze solid and keep in a plastic zip-top bag up to 4 months).
  5. Coat in melted chocolate and decorate as desired.
Amount Per Serving
Calories: 72.1
Total Fat: 3.2 g
Cholesterol: 20.6 mg
Sodium: 13.3 mg
Total Carbs: 9.8 g
Dietary Fiber: 0.9 g
Protein: 1.3 g