Rating: 3 stars
259 Ratings
  • 5 star values: 37
  • 4 star values: 43
  • 3 star values: 85
  • 2 star values: 71
  • 1 star values: 23
  • 259 Ratings
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 30
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 28mg; 100 calories; calories from fat 50%; carbohydrates 11g; cholesterol 8mg; fat 6g; protein 1mg; saturated fat 3g; sodium 34mg.
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