* Percent Daily Values are based on a 2000 calorie diet.
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.
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.
Freeze for ½-1 hour.
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.
Add oil to the melted chocolate and stir.
Using a flat spatula, transfer chocolate into a pastry bag or thicker plastic bag and cut a tiny tip off one edge.
Pipe the chocolate in a zigzag motion over the ice cream balls.
Refreeze for additional ½ to 1 hour.
Tips: If you do not have a bag to pipe the chocolate, simply dip a fork into the melted chocolate and drizzle over the ice cream balls. It’s a fun way to get the kids involved too. If you do not have a melon baller, you can form balls with two spoons. They may not be perfectly round, but they will be just as delicious!
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