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These ice cream truffles make a refreshing change to traditional rum truffles and can be enjoyed by all the family.
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160g of Carte D’Or Vanilla Ice Cream
50g chopped hazelnuts
50g cocoa powder
50g desiccated coconut
50g pistachio nuts, finely chopped
Scoop mini balls of Carte D’Or Vanilla Ice Cream using a melon baller and place on a baking tray lined with parchment. Freeze for 10 minutes.
Pour the hazelnuts, cocoa powder, desiccated coconut and chopped pistachios into 4 separate bowls.
Remove the frozen mini scoops from the freezer and roll in your chosen coating.
Repeat using a different coating for each scoop. Place on a serving dish and serve immediately.