Oreo Ice Cream Tartufo - cooking recipe

Ingredients

1 1/2 pints chocolate ice cream
15 Oreo cookies, finely chopped
1 1/3 cups semi-sweet chocolate chips
4 teaspoons vegetable oil
1 (10 ounce) package frozen raspberries in light syrup, thawed, pureed and strained
fresh raspberry (for garnish)

Preparation

Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
Cool.
Place ice cream balls on wire rack.
Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
Freeze at least 1 hour or until firm.
Spoon raspberry sauce into dessert dishes or onto serving plates.
Cut each tartufo in half or quarters; arrange on top of sauce.
Garnish with raspberries.
Serve immediately.