Makes around 50
adjust servings:

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  1. Line a large baking tray with waxed paper and place in the freezer to keep cold. Place the chopped nuts in a shallow bowl.
  2. Working quickly, scoop ice cream with a melon baller to make 1½cm balls. Immediately roll in the chopped nuts. Place on the prepared baking tray and freeze for at least two hours or until firm.
  3. In a microwave, melt together the chocolate chips and butter, stirring every 30 seconds until smooth. Allow to cool completely.
  4. Working quickly and in batches, use a toothpick to dip the ice cream balls in chocolate mixture and allow any excess to drip off. Place on a baking tray lined with waxed paper, then remove the toothpick.
  5. Return to the freezer for at least two hours or until completely set. Once set, you can transfer the truffles to a covered freezer container and store in the freezer.

Nutrition Facts

Per Serving: (with vanilla ice cream and dark chocolate) 104kcals, 8.2g fat (3.8g saturated), 6.4g carbs (3.9g sugars), 1.6g protein, 1.1g fibre, 0.035g sodium