Ice Cream Truffles

By Demi

Ingredients

• 1 pint vanilla ice cream
• 10 malt balls, finely chopped
• 2 Heath bars, finely chopped
• 2 PayDay bars, finely chopped
• 10 oz white chocolate

Details

Servings 30

Preparation

Step 1

Line 2 small baking sheets with parchment paper or foil and freeze fro 10 minutes. Remove one sheet. Using a melon baller, scoop the ice cream to form 1" balls and place on the sheet. Return sheet to freezer and repeat process with second sheet. Freeze the balls for 30 minutes. Arrange chopped chocolate bars on small plates. Working with 1 baking sheet at a time, roll the balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes.

For the white chocolate truffles, melt the chocolate and dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.