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Chocolate Chip Piccolinos

Ooh-wee! Chocolate chip ice cream balls coated in chocolate, nuts, and sweet peanut brittle!


the number 16


vertical image divided in to 3 parts with 2 filled in representing medium difficulty for recipe


Active Time

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1 Hour

Inactive Time

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1 Hour

Total Time

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2 Hours


1 carton Häagen-Dazs® Chocolate Chocolate Chip

12 ounces 72% chocolate or your favorite dark chocolate

2 tablespoons canola oil

2 cups cocoa powder, ground almonds, ground pistachios, ground peanut brittle, cereal etc.



1 ounce scoop

2 bowls (1 for chocolate/oil, 1 for coating (cocoa powder, ground nuts, brittle, cereal, etc.)

2 spoons

2 clean, lined baking pans (to set the balls on during recipe steps)


Step 1

Scoop 16 one-ounce balls of Häagen-Dazs® Chocolate Chocolate Chip onto a clean, lined (silpat, parchment or nonstick) baking pan. Dunk one-ounce scoop into warm water in between scoops for ease, if needed. Place in the freezer for 30 minutes to firm up. 


Step 2

At 30 minutes, in a small bowl, heat chocolate and oil in a microwave 2-4 minutes or on a double boiler at medium low heat to melt, stirring intermittently until well combined. 


Step 3

With one spoon, carry a frozen one-ounce scoop of gelato from the sheet pan and dunk it in the melted chocolate mixture until entirely coated. Quickly transfer the chocolate coated gelato ball to a small bowl of coating (cocoa powder, crushed nuts, brittle, cereal, etc) using the second spoon to toss the ball entirely in the coating.


Step 4

With the second spoon, transfer the crumb coated ball to the second lined sheet pan.


Step 5

Repeat steps 1-4 with the remaining balls and transfer the filled and lined sheet pan to the freezer until ready to eat and/or serve. In an airtight container, piccolinos will keep fresh in the freezer for up to 2 weeks.