Mini Ice Cream Dippers with Double-Dip Fondue

When serving these mini ice cream balls, double dipping is allowed if each guest has her own muffin cup fondue pot.

  • Makes: 4 servings
  • Prep: 30 mins
  • Freeze: 30 mins
Rate me!


Mini Ice Cream Dippers with Double-Dip Fondue
Ingredients
2
pints cinnamon, butter pecan, or other desired flavor ice cream
 
Tiny pretzel twists or pretzel sticks
 
Orange or blue coarse sugar
 
Crushed sugar or shortbread cookies
 
Peanuts, finely chopped
 
Chocolate- and/or caramel-flavored hard shell-style ice cream coating
Directions
  1. 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
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)
    Per serving:
  • 150 kcal cal.,
  • 7 g fat
  • (5 g sat. fat,
  • 30 mg chol.,
  • 146 mg sodium,
  • 20 g carb.,
  • 15 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X