Ice Cream Truffles





• tub vanilla ice cream (size depends on the crowd)
• 10 choc chip cookies, finely chopped (½ cup)
• 2 Heath bars, finely chopped (½ cup)
• 10 wafer sticks, finely chopped (½ cup)
• 10 ounces white chocolate

Note: for the ingredients i have changed to suit what we have in our supermarkets here in Fiji.



  1. Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.
  2. Using a melon baller or ice-cream scoop, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer. Repeat this process with second sheet. Freeze the balls for 30 minutes.
  3. Arrange the chopped choc chip cookies, Heath bars, and wafers on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes.
  4. For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. 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.


Simple dessert that the whole family will enjoy 🙂 try it and enjoy!!

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