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Catering

Catering, Dessert, Group Gathering, Recipe

Chocolate Crumble Balls (CCB’s)

I love to add CCB’s to the menu for a large group gathering where it would be great if everyone is served dessert around the same time or where I don’t want to have to spend a lot of time scooping cartons of ice cream when it is time for dessert – and miss half the party.   I usually place one or two CCB’s per person in a bowl and top with hot fudge.  If there are any leftovers, they usually disappear from the fridge within a day or two.

Chocolate Crumble Balls (CCB’s) (adapted from the Scottish Rite Dormitory Cookbook)

  • 1 gallon of ice cream (vanilla, cookies and cream, coffee, etc.)
  • 1 box sandwich creme cookies (Oreo’s/Hydrox, Whole Foods Sandwich Cremes)(also consider adding nuts, coconut, m&m’s, or any other traditional ice cream topping)
  1. Crush the sandwich creme cookies.  If you have a food processor, throw those cookies in and pulse until ground.  If you don’t have a food processor, you can also just put the cookies in a plastic bowl, cover with wax paper, and then hit with a meat tenderizer or other hard kitchen tool, to break up.  
  2. Place the crushed sandwich creme cookies in a bowl.
  3. Set up a prep area for the CCB’s including the bowl of crushed sandwich cremes, a bowl of warm water big enough to dip your hands and the ice cream scoop into, and a storage container for the CCB’s (I like to use multiple smaller containers so that as I fill up one container, I can store it in the freezer, stop the CCB’s from melting too much).  It is nice to have a helper around who is ready to cover each container when it is full and put it in the freezer because your hands will be messy.
  4. Scoop a ball of ice cream, dip hands in the warm water and using your hands, round out the scoop.  Roll the rounded scoop of ice cream in the crushed sandwich creme cookie bowl.  Place the rolled ice cream ball in the storage container.  Cover the storage container and place in the freezer as soon as possible.
  5. To serve, place one or two CCBs in each bowl.  Drizzle with hot fudge sauce.  Add a spoon.  Leave some extra hot fudge sauce out on the counter for guests to add more.