Tartufo is Italian for truffle,

which has an irregular round shape.

The nuts and toffee recreate that

shape and the cocoa gives it

it's traditional dark colour.

Choose your favourite flavour of

Ice cream for this delicious dessert.

Make extra tartufo to keep in your 

freezer for a tasty treat.

2 cups    (500mL) ICe Cream

4          whole fresh or frozen

           strawberries hulled

1/2 cup   (125 mL) finely chopped 

           pecans

1/2 cup   (125 mL) toffee bits

1/4 cup   (50 mL) unsweetened cocoa 

           sifted 

1. Using 1/4 cup (50mL) ice cream

scoop out 8 haves of ice cream onto

parchment or waxed paper-lined 

baking sheet. Push strawberry in 

center of one and sandwich with

another half to form into a ball.

(using your hands helps to form 

the ball)

2.Combine pecans and toffee bits

in shallow dish. Place cocoa in 

another shallow dish. Roll ice cream 

balls, one at a time, into nut 

mixture and then into cocoa. Return

ice cream to baking sheet and freeze

for about 6 hours or until firm.

Tip: Using your hands may get a bit

messy, but work quickly to form the 

tartufo shape to get the best results.

Storage: Wrap individually in plastic

wrap and freeze for up to 1 month.

Makes 4 servings

NUTRITIONAL FACTS:

per serving

strawberry ice cream:

calories: 470 

protein: 6 g

fat: 2 g

carbohydrate: 39 g

fibre: 3 g

excellent source of

Omega 6 fatty acids,

Vitamin C, Iron, Omega

3 fatty acids.