Jen T's Note:
This recipe comes from my collection of 'tried' recipes from magazines. Even though they take a little patience to make I believe they are a worthwhile treat to have as an after-dinner party acccompaniment with coffee. Any favourite liqueur can be used - Grand Marnier or Cointreau for a rich orange flavour, or Kahlua or Tia Maria for a coffee flavour. I like Baileys Irish Cream or a rich chocolate liqueur myself!!!! The choice is yours. Freezing time is not included in cooking time.
My Private Note
Units: US | Metric
- 1Sprinkle gelatine over water in a small bowl.
- 2Place bowl over a container of hot water until the gelatine is dissolved, then cool.
- 3Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
- 4Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
- 5Before making these ball put an oven tray into freezer to become very cold.
- 6Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
- 7Place tray with balls, back into the freezer and freeze until firm.
- 8Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
- 9Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
- 10Remove from heat and allow to cool slightly.
- 11Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
- 12Put chocolate covered balls on to a cold tray and return to freezer until firm.
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Nutritional Facts for Chocolate Covered Ice-Cream Balls
Serving Size: 1 (929 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 97.6
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 3.5 g
- Cholesterol 8.8 mg
- Sodium 17.6 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.9 g
- Sugars 4.2 g
- Protein 1.5 g