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Warning: Nut allergy warning!!

500g (1 lb 2 oz) good-quality ice cream
(use vanilla, or a mixture of vanilla, pistachio, and chocolate)
150g (5½ oz) Dark Chocolate
150g (5½ oz) White Chocolate
150g (5½ oz) Milk Chocolate
2 tablespoons toasted shelled walnuts, roughly chopped
2 tablespoons toasted shelled pistachios, roughly chopped
2 tablespoons toasted shreaded coconut


Ice Cream Balls:
Line 2 large baking trays with baking paper and place in the freezer to chill. Working quickly, use a melon baller to form 36 balls of ice cream and place on the chilled baking trays. Place a cocktail stick in each ice cream ball. Return to the freezer for 1 hour to freeze hard.

Chocolate Dip:
Place the chocolate in 3 seperate heatproof bowls. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit one bowl at a time over the pan, making sure the base of the bowl does not sit in the water. Stir occassionally until the chocolate has melted. Remove the bowl from the heat and set aside to cool; the chocolate should remain liquid; if it hardens, repeat.

Nut Coating:
Put the walnuts, pistachios, and coconut in 3 seperate small bowls. Working with 12 of the ice cream balls, dip one at a time quickly in the dark chocolate, then into the bowl with the walnuts. Return to the freezer. Repeat the process with another 12 balls, dipping them in the melted white chocolate, and into the pistachios. Dip the last 12 balls into the milk chocolate, and then into the bowl with the toasted coconut. Freeze all the ice cream balls for 1 hour.

Makes 36

I know, it sounds super tastey~ heart