Summah-summah-summah-time! Yaaaaaassss (as the young people say), it’s finally here and I am EXCITED beyond words. Sunshine and sundresses and sunglasses, oh my! I’ll even take the humidity, especially if I can nosh on one (or a dozen) of these Honey Almond Ice Cream Truffles.
Ice, Ice Cream Truffles, Baby
If you’re looking for a sweet frozen treat to beat the heat, ice cream truffles – small scoops of your favorite ice cream rolled in toasted almonds and honey – get the job done. Once you’ve mastered your ice cream truffling, you can customize them endlessly. Coconut ice cream rolled in crushed macadamia nuts. Salted caramel ice cream tossed in toasted pecans. Chocolate ice cream in chopped peanuts. I’ll stop there, but you get the picture.
This version is my go to. Handsome Rob (that’s my husband) and I were having a glass of vino and a cheese board at a wine bar near our house. For dessert, they served me a ginormous scoop of vanilla ice cream covered in toasted almonds and drizzled with honey. I seriously wanted to put my face directly into that plate.
Make sure you have plenty of room in your freezer to hold your truffles in one layer.
Chill your baking sheet in the freezer for 30 minutes before making your truffles. A cold surface will help keep your ice cream from melting.
Let your toasted nuts cool before rolling the ice cream in them. Cooled nuts won’t melt the ice cream or burn your fingertips.
Baking sheet (choose one that will fit comfortably in your freezer)
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- 1 pint vanilla ice cream (or ice cream flavor of choice)
- 2 cups chopped almonds
- 1 tablespoon honey
- Line large rimmed baking sheet with waxed paper. Using 1¾-inch round ice cream scoop and working quickly, scoop out 16 scoops of ice cream. Place on prepared baking sheet. Freeze ice cream for at least 15 minutes.
- Heat almonds in a small sauté pan over medium heat until aromatic and lightly brown, stirring occasionally, about 1 minute. Once nuts are toasted, turn off heat and stir in honey until nuts are evenly coated. Transfer mixture to plate and let sit until cool enough to touch.
- Remove ice cream from freezer and quickly roll each scoop in almonds until well coated. Return scoops to sheet tray and repeat until all ice cream scoops are coated with nuts. Return ice cream to freezer for at least 20 minutes.
- Makes about 16 truffles.
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