Mint Ice Cream Waffle Sundaes
giant waffle ice cream cones
quart mint or pistachio ice cream
12 ounce jar dark chocolate or fudge ice cream topping or 1/2 cup Berry Sauce (see recipe below)
Fresh mint leaves
- Place each waffle cone in a tall cup or bowl. Scoop ice cream into cones. Top with ice cream topping or Berry Sauce.
- Add berries to top of sundae. Sprinkle with mint leaves. Makes 4 sundaes.
12 ounce package frozen unsweetened raspberries
cup fresh or frozen blackberries
cup fresh or frozen blueberries
- In a medium saucepan stir together frozen unsweetened raspberries, blackberries, blueberries, and sugar over medium heat. Bring to boiling. Reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Remove from heat; cool slightly. Place berry mixture in blender and cover; blend or process until smooth. Store leftover sauce, tightly covered, up to two weeks in refrigerator. Makes 2 cups.
Nutrition Facts(Mint Ice Cream Waffle Sundaes)
- Per serving:
- 467 kcal cal.,
- 17 g fat
- (9 g sat. fat,
- 25 mg chol.,
- 135 mg sodium,
- 73 g carb.,
- 4 g fiber,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet