Grammy Crisp Coated Ice Cream Balls with Chocolate Drizzle
12 Crunchmaster Grammy Crisp crackers, crushed
¾ cup slow churned vanilla ice cream
1-2 tbsp. gluten free mini chocolate chips
¼ tsp. extra light olive oil or vegetable oil
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. 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. Serve.
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.