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Mini Ice Cream Dippers with Double-Dip Fondue
Ingredients
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2
pints cinnamon, butter pecan, or other desired flavor ice cream
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Tiny pretzel twists or pretzel sticks
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Orange or blue coarse sugar
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Crushed sugar or shortbread cookies
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Shaved white chocolate or flaked coconut, toasted
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Peanuts, finely chopped
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Chocolate- and/or caramel-flavored hard shell-style ice cream coating
Directions
Place baking sheet in freezer 30 minutes. Use a 1-tablespoon scoop to make 24 ice cream balls; place on sheet. Press pretzel into each ball. Cover; freeze firm. Using eight 6-cup muffin tins, fill five cups in each with toppings. Add ice cream balls to sixth cup. Makes 4 servings.
From the Test Kitchen
- Make Ahead Tip Test Kitchen Tip:Assemble the muffin cups or plates ahead, except for the ice cream. Do not refrigerate the Magic shell. Add the ice cream just before serving.
Nutrition Facts
(Mini Ice Cream Dippers with Double-Dip Fondue)
- Servings Per Recipe 4,
- Calories 150,
- Protein (gm) 2,
- Carbohydrate (gm) 20,
- Fat, total (gm) 7,
- Cholesterol (mg) 30,
- Saturated fat (gm) 5,
- Sugar, total (gm) 15,
- Vitamin A (IU) 292,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Sodium (mg) 146,
- Potassium (mg) 6,
- Calcium (DV %) 61,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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