Maybe we’ve found a guilt-free way to enjoy ice cream for breakfast. With crunchy granola surrounding each bite, these truffles easily slide into breakfast territory. They come together quickly and are an ideal use for small leftover portions of ice cream.
These ice cream granola truffles are delightful dessert bites to keep in the freezer — easy, surprising and delicious.
Summer calls for simple, joyful recipes, and this one fits perfectly.
Turn leftover scoops of your favorite ice creams (I often use cheesecake berry or cinnamon varieties) into small walnut-sized truffles, then roll them in crunchy granola for a combination of creamy and crisp in every bite.
You smiled, didn’t you?
I never thought “leftover” and “ice cream” would belong in the same sentence, but here we are.
Steps for making this recipe
- Form ice cream into walnut-sized balls, then freeze them again until solid.
- Use plain, finely textured granola and roll the frozen bites so the oat mixture adheres well.
- Return the coated truffles to the freezer and keep them frozen until serving.
Top tips
- Ice cream: Use leftover spoonfuls of cream-based ice cream (not sorbets). Creamy ice cream holds together better when shaped and coated.
- Granola: Choose a simple granola without large mix-ins like whole almonds or dried fruit, which can be too big to stick to the truffles.
- Oil: For the granola I often use olive oil, but canola or coconut oil also work. Coconut oil produces a non-clumping granola that’s ideal for coating.
- Freezing: Keep everything frozen until serving. After rolling in granola, allow enough time in the freezer for the coating to set.
Why this recipe works
- Leftover ice cream is common; small amounts accumulate in containers and are often forgotten. These truffles put those bits to good use.
- Granola is easy to make or buy, so both key ingredients are usually on hand and you can assemble truffles in minutes.
- The contrast of creamy ice cream and crunchy granola creates an irresistible texture combination.
I used leftovers from Sweet Blackberry Cheesecake Ice Cream and Espresso Ice Cream, but any favorite cream-based flavor will work.
This is a “non-recipe” recipe — more of an idea than a strict formula. I combined small amounts of different ice creams from my freezer with freshly made granola and the result was instant: ice cream granola truffles, now a permanent freezer treat.
If you tried this and loved it, please leave a 5-star review or comment below. If you had any issues, share them so we can troubleshoot together.
Ice Cream Granola Truffles
Ingredients
- 2 cups creamy ice cream, any flavor as long as they’re cream-based, not water-based (no sorbets)
For the granola:
- 1 ½ cups oats
- ¼ cup shredded coconut
- ¼ cup olive oil, see notes
- ¼ cup maple syrup
- 1 ½ tablespoons dark brown sugar
Instructions
For the granola:
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Preheat oven to 300ºF (150ºC).
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In a large bowl combine oats and shredded coconut.
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Heat oil, maple syrup and brown sugar in a small saucepan until the sugar dissolves; it does not need to boil.
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Pour the mixture over the oats and stir until everything is evenly coated.
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Spread on a baking sheet and bake for about 40–45 minutes, stirring every 15 minutes so it browns evenly.
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The granola will feel a bit soft when it comes out; it will crisp as it cools. If it still seems wet, bake another 10 minutes.
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Cool on the sheet and break up any large clumps so pieces will adhere better to the ice cream.
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Store in airtight jars once fully cooled.
To make the truffles:
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Scoop small portions of ice cream (a melon baller or small scoop works well) and quickly roll them into balls with your palms.
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Place the plain ice cream balls on parchment or a tray and freeze for 3–4 hours, or until solid.
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Keep frozen truffles in a covered container, separated by parchment, until ready to coat.
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Spread cold granola on a plate or shallow bowl and roll each frozen ball in the granola, pressing gently so the pieces stick.
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Serve immediately or return to the freezer for later.
Notes
Granola: Avoid large mix-ins that won’t stick to the truffles; break up any large clumps before coating.
Oil: Olive, canola or coconut oil all work when making granola; coconut oil produces a less clumpy texture that’s easy to coat with.
Freezing: Keep truffles frozen until serving. Allow time for them to harden after coating so the granola adheres well.