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Ice cream truffles

Ice cream truffles


Chocolate, nuts and ice cream — you cannot go wrong

  • Feeds 8 Feeds 8
  • Ready in 20 minutes

Each serving contains

  • Energy
    1460kj 352kcal
  • Fat
    High 38%
  • Saturates
    High 65%
  • Sugar
    High 38%
  • Salt
    Low 38%

% of adult’s reference intake | Carbohydrates per serving : 21g


  • 500ml tub Co-op Irresistible vanilla ice cream
  • 100g whole almonds
  • 200g Co-op Irresistible milkchocolate, broken into pieces


  1. Line a baking tray with greaseproof paper
  2. Scoop out 8 golf ball-sized balls of ice cream and spread them out on the tray, then freeze them for 1 hour, or until solid
  3. Blitz or finely chop the almonds, then put them in a shallow bowl
  4. Melt the chocolate in a bowl over a pan of simmering water — don’t let the bowl touch the water
  5. Set aside until it’s cool enough to dip your little finger in
  6. Dip the ice cream balls in the chocolate and remove carefully with a fork
  7. Quickly roll them in the nuts, then freeze again on the baking tray for at least 30 mins
  8. If freezing for longer, remove them from the freezer 10 mins before serving

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