Stemmed, chocolate-covered,
cherry-laced vanilla ice cream treats...a fun-to-eat, explosion
of flavor for your mouth!
Chocolate
Cherry Bombs
- 1 (10-ounce) jar maraschino
cherries with stems
2 cups vanilla ice cream, softened
1 (7.25-ounce) bottle chocolate shell topping
- Drain cherries. Remove
stems and save them to complete the recipe. Place cherries and
1 cup ice cream in electric blender. Pulse to combine.
- Combine cherry mixture
with remaining 1 cup ice cream in a medium bowl; mix with a spoon.
Divide between 2 small (8-ounce) bowls. Cover and freeze overnight
or until firm.
- Line a baking sheet with
wax paper. Shake chocolate shell topping 30 seconds; divide between
2 custard cups or small bowls. Remove 1 container of ice cream
from freezer. Using a small ice cream scoop, scoop 1 (1 1/2-inch)
ball; place on fork. Spoon chocolate shell topping over ball
while holding over custard cup. Place on baking sheet; quickly
insert 1 reserved cherry stem in top. (To remove ball from fork,
push off gently at base with knife). Repeat with remaining ice
cream. Work quickly so ice cream does not get too soft. Place
cherry bombs in freezer.
- Repeat procedure with
remaining bowl of ice cream. Freeze until ready to serve.
Makes 16 (1 1/2-inch) cherry
balls.
Tip: If blender is unavailable,
finely chop cherries and stir into ice cream.
Recipe and photograph are
provided courtesy of www.NationalCherries.com,
through ECES, Inc., Electronic Color Editorial Services.
