Kristy Cook
Ingredients
1 pint chocolate ice cream
1 cup crushed chocolate cookies
1 cup chopped nuts (optional)
1 cup chocolate sauce (for drizzling)
Whipped cream (for serving)
Instructions
Scoop Ice Cream: Scoop out balls of chocolate ice cream using an ice cream scoop. Place them on a baking sheet lined with parchment paper.
Freeze: Freeze the ice cream balls for at least 1 hour until firm.
Coat: Roll the frozen ice cream balls in the crushed chocolate cookies and chopped nuts, pressing gently to adhere.
Serve: Place the coated ice cream balls in serving dishes, drizzle with chocolate sauce, and top with whipped cream.
