1-Start by gathering your ingredients and getting everything ready, as this helps the process go smoothly. Crush 5 to 6 chocolate waffle cones or chocolate cookies into fine crumbs to create the outer coating for your Italian Tartufo.

2-Next, soak 8 maraschino cherries in amaretto liqueur for at least 4 hours or overnight to infuse them with flavor.

3-Once the cherries are ready, scoop 8 balls of vanilla ice cream and make a small hole in each one. Insert a soaked cherry into the center of each ice cream ball, then cover and roll them in the chocolate crumbs until fully coated. Place the coated balls on parchment paper and freeze for 4 hours or until firm, letting the flavors set just right.

4-Before serving, warm 340 grams (12 ounces) of caramel sauce and spread a little on each plate. Set the frozen Tartufo on the sauce, drizzle more caramel over the top if you like, and sprinkle with 1/3 cup chopped walnuts for a nice crunch. This dessert can be prepared ahead and stored in the freezer, making it perfect for unexpected guests or busy days.