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Mini Ice Cream Dippers with Double-Dip Fondue

Makes: 4 servings
Prep 30 mins Freeze 30 mins
Mini Ice Cream Dippers with Double-Dip Fondue
  • 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
  •  Shaved white chocolate or flaked coconut, toasted
  •  Peanuts, finely chopped
  •  Chocolate- and/or caramel-flavored hard shell-style ice cream coating

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 KitchenTest 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,
  • cal. (kcal) 150,
  • Fat, total (g) 7,
  • chol. (mg) 30,
  • sat. fat (g) 5,
  • carb. (g) 20,
  • sugar (g) 15,
  • pro. (g) 2,
  • vit. A (IU) 292,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • sodium (mg) 146,
  • Potassium (mg) 6,
  • calcium (mg) 61,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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