1. little chocolate ice cream balls
meatloaf recipes | banana cake recipes | quinoa recipes | chicken thigh recipes
Little chocolate ice-cream balls
4 Comments 11
recipe To my
Australian Good Taste
Australian Good Taste - December 2005 , Page 191
Recipe by Nadia French
Photography by Luke Burgess
Ingredients Nutrition Specials
70g (1/2 cup) cornflour
1 x 2L ctn vanilla ice-cream
200g Nestle white chocolate melts
90g (1/3 cup) hundreds and thousands
Log in to add to My Shopping List
Fill a small jug with hot water. Place the cornflour in a bowl. Dip a melon baller in the hot water and use a tea towel to quickly dry. Use the melon baller to scoop out a ball of ice-cream. Place the ball in the cornflour and toss to coat. Use your hands to quickly roll the ball until smooth. Place the ball on a baking tray. Cover with plastic wrap and place in the freezer. Repeat with the remaining cornflour and ice-cream to make 20 balls. Freeze for 2 hours or until firm.
Place the chocolate melts in a small heatproof, microwave-safe bowl. Heat, uncovered, on Medium/500watts/50% for 1 minute. Use a clean, dry metal spoon to stir the chocolate. Heat, uncovered, on Medium/500watts/50% for a further 1 minute or until almost melted. Stir until smooth. Set aside for 10 minutes to cool slightly.
Use a fork to dip 1 ice-cream ball into the melted chocolate to evenly coat. Place on a clean baking tray and sprinkle with hundreds and thousands. Repeat with the remaining ice-cream balls, melted chocolate and hundreds and thousands. Place in an airtight container in the freezer for 30 minutes or until firm.