4 pints vanilla ice-cream
3 x 13 oz packets choc melts (we used white, milk and dark)
Line 3 trays with baking paper.
Using a small ice-cream scoop or melon-baller, scoop ice-cream into balls and place onto trays (place tray into freezer as soon as you have 17 on a tray). Freeze for 2 hours, or until very firm.
Empty 1 packet of melts into a heat-proof bowl over a saucepan of simmering water. Stir until melted.
Remove 1 tray from freezer. Press a toothpick into each ice-cream ball. Working quickly, dip balls into chocolate and place back onto tray. Freeze for 1 hour. Repeat with remaining ice-cream balls and melts. Store balls in an airtight container in freezer until ready to serve.