The Recipe

Ingredients
Method

1 tub of Yeo Valley Double Chocolate Ice Cream
250g white chocolate

1. Scoop up the ice cream into 6 balls, place onto a tray lined with greaseproof paper and put into the freezer so they harden up.

2. Melt the chocolate in a bowl over a pan of simmering water, and then take it off the heat to cool a little. Dip the balls of ice cream into the melted chocolate one by one to coat them.

3. Once dipped, remove excess chocolate from the balls and place them back on the lined tray and back in the freezer until required.

4. When needed, remove the balls from the freezer and allow them to stand for 5 – 10 minutes before tucking into them.

Serve with warm chocolate sauce if desired

Serves
6
Total Time
10 minutes