Choco-Crunch Ice Cream Balls

Preparation

1. Line a baking sheet with parchment paper and place it in the freezer for at least 10 minutes.
2. Using an ice cream scoop and your hands, shape about 60 ml (1/4 cup) of ice cream into an even ball. Repeat 7 times to make a total of 8 balls. Insert a Popsicle stick into each ball and set the balls on the cold baking sheet. Freeze again for about 30 minutes.
3. In a food processor, coarsely chop the candy bars. Set aside in a bowl.
4. Remove the baking sheet from the freezer and let the balls soften slightly so the candy will stick. Roll each ball in the chopped candy, coating the ball well and pressing the candy into the ice cream.
5. Serve immediately.