These are great for children's parties or picnics.


  • 1 x 250g/10oz tub good quality vanilla ice-cream

  • 6 biscuits, crumbled - digestives, Hob Nobs or ginger biscuits are all great

  • 50g/2oz almonds toasted and roughly chopped

  • 200g/8oz good quality dark chocolate, melted

  • Pretty baby truffle cases to serve


  • 1.

    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.

  • 2.

    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.

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