If you’re staying in this Father’s Day then treat your dad to this healthy dessert that is sure to impress! Made with guilt-free, Skinny Scoop ice cream and dad’s favourite tipple, this recipe for Whiskey & Afterdark Cacao ice-cream truffles is a winner of note!
Enriched with whey protein, Skinny Scoop provides the body with the full spectrum of essential and non-essential amino acids, which promote a chain of optimal bodily functions. All this, while indulging your sweet tooth. In short, this star ingredient makes Skinny Scoop the perfect snack between meals, keeping cravings to a minimum and leaving your physique in check. These yummy truffles are made with Skinny Scoop, Donatello Afterdark, the sexiest of late-night treats. It’s bold, rich and decadent – a true Italian kiss.
Whiskey & Afterdark Cacao ice-cream truffles
Makes around 20
500ml Afterdark Cacao ice-cream
2 Tbsp whiskey (we used Johnnie Walker Black)
2 Tbsp raw cacao powder
100g 70% dark chocolate
½ tsp coconut oil
1. Remove Afterdark Cacao ice-cream from the freezer and allow it to melt slightly. Stir whiskey into the ice-cream and place back into the freezer to set.
2. Remove from freezer and, using a melon baller or small ice-cream spoon, scoop ice-cream into balls and place onto a lined baking tray. Place back into the freezer for an hour.
3. Melt chocolate in a double boiler with coconut oil and place in a bowl. Remove ice-cream balls from the freezer and, using a spoon or toothpicks, dip half the ice-cream balls into the melted chocolate and the other half into the raw cacao powder. Place back onto baking sheet and then into the freezer for a further hour or until serving.