Allow the ice-cream to soften enough to scoop easily. Using a baby ice-cream scoop or large melon baller, ball the ice-cream and then place on a metal baking tray. Put back into the freezer and allow to freeze solid.
Remove from the freezer. Next, mix the biscuits with the chopped nuts. Take each ball and roll in the nuts followed by the chocolate. Place back into the freezer until ready to use but allow them a few minutes to soften a little. Serve in baby truffle cases or on cocktail sticks.