Penguin ice cream

“Penguin Ice Cream” is a classic dessert, very similar to the well-known “Tartufo” from Pizzo in Calabria, which is covered in chocolate to create a crunchy outer layer. Although there isn’t a unique recipe for “Penguin Ice Cream,” I can give you a basic recipe that you can customize as you like.

Ingredients

• 500 ml of vanilla ice cream (or your preferred flavor)
• 200 g of dark chocolate
• 50 g of cocoa butter or coconut oil (to make the coating crunchier)
• 150 g of hazelnut grains or other preferred nuts (optional)

Preparation

1. Start by preparing scoops of ice cream using an ice cream scoop or a spoon. Place them on a tray lined with parchment paper and put them in the freezer for at least 1 hour or until they are well hardened.

2. Meanwhile, break up the chocolate and put it in a heat-resistant container along with the cocoa butter or coconut oil. Melt the chocolate in a double boiler or in the microwave, making sure to stir frequently until you have a smooth and homogeneous mixture.

3. Let the melted chocolate cool, then take the ice cream out of the freezer.

4. Quickly dip the ice cream balls into the melted chocolate, ensuring they are completely covered. If desired, before the chocolate hardens, you can roll the balls in hazelnut grains or chopped nuts.

5. Place the coated balls back on the tray and put them in the freezer for at least another 30 minutes so the coating becomes solid and crunchy.

Fun Fact

The Tartufo of Pizzo was born by mistake in the early 1950s. When an important feast ran out of ice cream, the master ice cream maker improvised with what he had on hand: a scoop of ice cream dipped in melted chocolate.

Penguin Ice Cream is perfect to serve as a refreshing dessert after a meal, or as a delicious snack on a hot summer day. You can vary the ingredients to suit preferences or dietary requirements, such as using lactose-free ice cream or sugar-free chocolate.