SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mint Ice Cream Waffle Sundaes

Makes: 4 servings
Start to Finish 20 mins
Mint Ice Cream Waffle Sundaes
  • 4  giant waffle ice cream cones
  • 1  quart  mint or pistachio ice cream
  • 1 12  ounce jar  dark chocolate or fudge ice cream topping or 1/2 cup Berry Sauce (see recipe below)
  •  Fresh raspberries, blackberries and/or blueberries
  •  Fresh mint leaves

1. Place each waffle cone in a tall cup or bowl. Scoop ice cream into cones. Top with ice cream topping or Berry Sauce.

2. Add berries to top of sundae. Sprinkle with mint leaves. Makes 4 sundaes.

Berry Sauce

Yield: 2 cups
  • 1 12  ounce package  frozen unsweetened raspberries
  • 1  cup  fresh or frozen blackberries
  • 1  cup  fresh or frozen blueberries
  • 1/2  cup  sugar

1. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 467,
  • Fat, total (g) 17,
  • chol. (mg) 25,
  • sat. fat (g) 9,
  • carb. (g) 73,
  • fiber (g) 4,
  • pro. (g) 7,
  • vit. A (RE) 41,
  • vit. C (mg) 6,
  • sodium (mg) 135,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe