Hands-On Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 30
Anna Williams

How to Make It

Step 1

Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.

Step 2

Using a melon baller, 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.

Step 3

Arrange the chopped malt balls, Heath bars, and PayDays 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.

Step 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.

Ratings & Reviews

/5
Reviews
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