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
Shared with Waste Not Want Not Wednesday on Poor and Gluten Free.
Coconut Funfetti Ice Cream Cake Truffles
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
melted good quality milk chocolate and nonpareils, for decorating
- Crumble the cake into a large bowl and add the frosting, ice cream, coconut flour and salt.
- 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.
- Roll small balls (about 3/4-1 tsp) and place on a wax paper-lined cookie sheet.
- Freeze for at least one hour, or freeze solid and keep in a plastic zip-top bag up to 4 months).
- Coat in melted chocolate and decorate as desired.
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