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Caramel crunch ice-cream balls
Caramel crunch ice-cream balls
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Prep Time:
525 minutes
Cook Time:
Total Time:
525 minutes
Create indulgent nutty caramel ice cream truffles coated in a rich chocolate shell for the ultimate dessert experience.
Ingredients:
  • 125.00 ml blanched almonds, toasted
  • 107.50 gm caster sugar
  • 2 litres vanilla ice-cream, softened
  • 380g can Top'n'Fill Caramel
  • 200g dark chocolate melts
  • 60g copha
Instructions:
  • - Place a sheet of baking paper on an oven tray. - Scatter almonds evenly over the tray. - In a saucepan over low heat, mix sugar and 1/2 cup of warm water. Stir and simmer for 3 minutes. - Increase heat to high and bring the mixture to a boil. - Let it boil without stirring for 10 minutes or until it turns golden. - Remove the saucepan from the heat and let it stand for 1 minute to let bubbles settle. - Pour the hot mixture over the almonds carefully. - Allow it to cool and set before serving.
  • Remove baking paper from almond mixture. Cut almond mixture into small pieces. Mix ice-cream and almond mixture in a bowl. Gently swirl in caramel. Transfer ice-cream back to container. Freeze overnight or until firm.
  • Form small ice-cream balls and place them on a baking paper-lined tray. Freeze for 30 minutes.
  • In a heatproof, microwave-safe bowl, combine the chocolate and copha. Microwave on high for 1 to 2 minutes, stirring every minute with a metal spoon until smooth. Let it cool slightly before using.
  • Dip ice-cream balls in chocolate mixture using a fork, then place them on the tray. Freeze for 30 minutes until the chocolate is set. Serve and enjoy!

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