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

Source: Better Homes and Gardens

Gallery

Credit: Frances Janisch

Recipe Summary

prep:
30 mins
freeze:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

150 calories; fat 7g; cholesterol 30mg; saturated fat 5g; carbohydrates 20g; sugars 15g; protein 2g; vitamin a 291.5IU; niacin equivalents 0.2mg; sodium 146mg; potassium 6mg; calcium 60.6mg; iron 0.2mg.
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