Candy-Coated Ice Cream Truffles
  • 1 pint Chocolate Ice Cream
  • 4 Heath Bars - Or Candy Of Choice
  1. *Line a small baking sheet with parchment paper or aluminum foil
  2. *Place it in the freezer until it's really cold. Using a small ice cream scoop, scoop out about 15 solid ice cream balls and place them on the baking sheet
  3. *Freeze for about 20 minutes
  4. *Meanwhile, turn your Heath bars into a pile of candy bar gravel by chopping them, pulsing them in a food processor, or bashing them with something heavy (Crumbs should be small, but not dust, you should still be able to identify the candy bar used)
  5. *Pour the crumbs onto a large sheet of wax paper
  6. *Working with 2 or 3 ice cream balls at a time, roll them in the Heath bar crumbs and place back on baking sheet
  7. *Repeat with remaining balls and freeze for at least 15 minutes