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- Line 15x10x1-inch baking pan with parchment or waxed paper. With miniature ice cream scoop (#60, about 2 teaspoons); scoop ice cream and place in prepared pan (you should have 24 small scoops). Cover loosely; freeze at least 2 hours. Prepare desired combinations below. Serve at once. Makes 8 servings (3 treats per serving).
From the Test Kitchen
Peel, pit and coarsely chop 2 small peaches; toss with 1 tablespoon sugar. Divide mixture among 8 plastic shot glasses. Top with scoops of vanilla ice cream and toasted coconut chips*.
Divide 1/2 cup popped popcorn among 8 plastic shot glasses. Drizzle with 2 tablespoons purchased caramel ice cream topping. Top with peach or mango ice cream and additional popcorn.
Divide 3/4 cup coarsely crushed sugar cookies among 8 plastic shot glasses. Sprinkle with 2 tablespoons finely chopped crystallized ginger. Top with vanilla ice cream and slivers of fresh pear.
Nutrition Facts (Tasting Trios)
- Per serving:
- 97 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 16 mg chol.,
- 34 mg sodium,
- 13 g carb.,
- 1 g fiber,
- 12 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet