Crispy Ice Cream Balls

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Crispy Ice Cream Balls

Prep time


Cook time




  • 12 Crunchmaster Cinnamon & Sugar Grammy Crisps crushed
  • 3/4 Cup Vanilla Ice Cream slow churned
  • 1-2 Tablespoons Chocolate Chips mini
  • 1/4 Teaspoon olive oil extra light, or vegetable oil


  1. Place crackers in a plastic bag, seal and crush with a rolling pin or the back of a spoon. Pour into a small bowl and set aside.
  2. Using a small melon baller, make 12 small ice cream balls, roll each in cracker crumbs and place on a tray lined with wax paper.
  3. Freeze for ½-1 hour.
  4. Once ice cream is refrozen, melt chocolate chips in a double boiler, stirring until completely melted. You can also microwave them 20 seconds at a time until melted, stirring in between, but take care not to overheat.
  5. Add oil to the melted chocolate and stir.
  6. Using a flat spatula, transfer chocolate into a pastry bag or thicker plastic bag and cut a tiny tip off one edge.
  7. Pipe the chocolate in a zigzag motion over the ice cream balls.
  8. Refreeze for additional ½ to 1 hour.
  9. Serve immediately.
Crispy Ice Cream Balls
Nutrition Facts
Crispy Ice Cream Balls
Amount Per Serving
Calories 28 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 12mg 1%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.