Peanut Butter Ice Cream Balls

Instructions

1. In a mixing bowl, combine the peanut butter, powdered sugar, and vanilla extract. Mix well until smooth and creamy. Place the bowl in the refrigerator for 30 minutes to chill.

2. Using a small ice cream scoop or a spoon, scoop out small portions of vanilla ice cream and roll them into balls. Place the ice cream balls on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 1 hour until they are firm.

3. Take the chilled peanut butter mixture out of the refrigerator. Using a tablespoon, scoop a dollop of the peanut butter mixture and flatten it in the palm of your hand. Place a frozen ice cream ball in the center and carefully wrap the peanut butter mixture around it, forming a smooth and even coating. Repeat this process for all the ice cream balls. Place the coated ice cream balls back on the baking sheet and freeze for another 1-2 hours until they are solid.

4. In a medium-sized bowl, combine the crispy rice cereal with a pinch of salt. Take the frozen peanut butter-coated ice cream balls out of the freezer. Roll each ball in the crispy rice cereal, making sure to coat them evenly. Return the coated ice cream balls to the baking sheet and freeze for another 30 minutes.

5. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth and glossy. Take the frozen ice cream balls out of the freezer. Using a spoon, drizzle the melted chocolate over the top of each ball for a delicious finishing touch.

6. Enjoy your Peanut Butter Ice Cream Balls right away for a delightful treat, or store them in an airtight container in the freezer for later indulgence.