Chocolate-dipped ice cream balls
A recipe from the Good Food collection.
Ingredients
1 litre (35 fl oz/4 cups) vanilla ice cream
150 g (5 ½ oz/1 cup) chopped good-quality milk chocolate
150 g (5 ½ oz/1 cup) chopped good-quality dark chocolate
1 tablespoon vegetable oil
3 tablespoons hundreds and thousands 40 g (1½ oz/⅓ cup) chopped pistachio nuts
Method
Step 1
Line two baking trays with baking paper and freeze until very cold.
Step 2
Working quickly, scoop six large balls of ice cream onto each chilled baking tray. Insert an ice cream stick or small cocktail toothpick into each ball. Put the trays in the freezer for several hours or overnight, until the ice cream balls are firm.
Step 3
Melt the milk chocolate and dark chocolate in separate heatproof bowls set over saucepans of simmering water, ensuring the water does not touch the base of the bowls. Stir the chocolate until smooth. Stir half the oil into the milk chocolate and the remainder into the dark chocolate. Cool to room temperature.
Step 4
Have the toppings prepared as you will need to work quickly. Work with one tray of ice cream balls at a time.
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