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Nutty Truffles

These ice cream truffles make a refreshing change to traditional rum truffles and can be enjoyed by all the family.
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  • Serves


  • Difficulty


  • 160g of Carte D’Or Vanilla Ice Cream
  • 50g chopped hazelnuts
  • 50g cocoa powder
  • 50g desiccated coconut
  • 50g pistachio nuts, finely chopped
  • 1 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.
  • 2 Pour the hazelnuts, cocoa powder, desiccated coconut and chopped pistachios into 4 separate bowls.
  • 3 Remove the frozen mini scoops from the freezer and roll in your chosen coating.
  • 4 Repeat using a different coating for each scoop. Place on a serving dish and serve immediately.