Ice cream truffles with almond and biscuit crumb recipe
Little dark chocolate truffles, hiding an almond-rolled ball of ice cream inside. The perfect home made gift for Valentine's Day.
Makes 20-25 truffles. Try using white chocolate instead, if you prefer.
Ingredients
- 250 g good-quality organic vanilla ice cream
- 6 digestive biscuits, crumbled
- 50 g almonds, toasted and roughly chopped
- 200 g good quality dark chocolate, melted
- 8.8 oz good-quality organic vanilla ice cream
- 6 digestive biscuits, crumbled
- 1.8 oz almonds, toasted and roughly chopped
- 7.1 oz good quality dark chocolate, melted
- 8.8 oz good-quality organic vanilla ice cream
- 6 digestive biscuits, crumbled
- 1.8 oz almonds, toasted and roughly chopped
- 7.1 oz good quality dark chocolate, melted
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Allow the ice cream to soften enough to scoop easily.
- Using a small ice cream scoop or large melon baller, ball the ice cream and place on a metal baking tray. Put the tray in the freezer until the ice cream is frozen solid.
- Combine the biscuits with the toasted almonds. Roll each ice cream ball in the dry mixture then dip in the melted chocolate.
- Return the truffles to the freezer until ready to serve.
Recipe taken from the Discover Organic cookbook, created by Organic UK.
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