Oreo Ice Cream Tartufo

1. Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.

2. Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.

3. Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.

4. Cool.

5. Place ice cream balls on wire rack.

6. Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.

7. Freeze at least 1 hour or until firm.

8. Spoon raspberry sauce into dessert dishes or onto serving plates.

9. Cut each tartufo in half or quarters; arrange on top of sauce.

10. Garnish with raspberries.

11. Serve immediately.

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Nutrient	Quantity
Total fats	18.1333 g
Energy	156.3093 kCal
Total lipid (fat)	18.1333 g
Fatty acids, total saturated 16:0	1.4688 g
Fatty acids, total saturated 8:0	0.5984 g
Choline, total	0.0363 mg
Fatty acids, total saturated 10:0	0.6709 g
Fatty acids, total saturated 18:0	0.5077 g
Fatty acids, total saturated 18:1 undifferentiated	2.0672 g
Fatty acids, total saturated 18:2 undifferentiated	0.2901 g
Fatty acids, total saturated 14:0	2.9739 g
Fatty acids, total saturated 12:0	8.5227 g
Fatty acids, total polyunsaturated	0.2901 g
Phytosterols	17.2267 mg
Fatty acids, total saturated 6:0	0.0363 g
Vitamin K (phylloquinone)	4.4789 g
Fatty acids, total saturated	14.7787 g
Fatty acids, total monounsaturated	2.0672 g
Vitamin E (alpha-tocopherol)	0.6909 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Raspberry syrup	1 package	0	0	0
Vegetable oil	4 teaspoons	156.3093	0	18.1333
chocolate chip	1.33 1/3	0	0	0
raspberry	0	0	0	0
chocolate ice cream	1.5 1/2	0	0	0
oreo cooky	15	0	0	0