Chocolate Cherry Bombs

Makes 16 (1 1/2-inch) cherry bombs.

1 (10-ounce) jar maraschino cherries with stems
2 cups vanilla ice cream, softened
1 (7.25-ounce) bottle chocolate shell topping

Drain cherries. Remove stems and save them to complete the recipe. Place cherries and 1 cup ice cream in electric blender. Pulse to combine. Combine cherry mixture with remaining 1cup ice cream in a medium bowl; mix with a spoon. Divide between 2 small (8-ounce) bowls. Cover and freeze overnight or until firm.

Line a baking sheet with wax paper. Shake chocolate shell topping 30 seconds; divide between 2 custard cups or small bowls. Remove 1 container of ice cream from freezer. Using a small ice cream scoop, scoop 1 (1 1/2-inch) ball; place on fork. Spoon chocolate shell topping over ball while holding over custard cup. Place on baking sheet; quickly insert 1 reserved cherry stem in top. (To remove ball from fork, push off gently at base with knife). Repeat with remaining ice cream. Work quickly so ice cream does not get too soft. Place cherry bombs in freezer. Repeat procedure with remaining bowl of ice cream. Freeze until ready to serve.

Tip: If blender is unavailable, finely chop cherries and stir into ice cream.

Recipe and photograph courtesy of National Cherry Growers Foundation.