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Mini Nutty Ice-Cream Scoops

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Prep time 10 mins
Freeze time 30 mins
Yield Makes 4 servings


Nutrition Information

  • calories 169
  • fat 9.5 g
  • satfat 1.3 g
  • monofat 5.2 g
  • polyfat 2 g
  • protein 4.7 g
  • carbohydrate 17 g
  • fiber 2.5 g
  • cholesterol 3 mg
  • iron 0.7 mg
  • sodium 31.4 mg
  • calcium 103 mg

How to Make It

  1. Line a baking sheet with wax paper, and place in freezer. Pour chopped mixed nuts into a shallow dish. Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll ice cream in chopped nuts. Arrange on prepared baking sheet in freezer. Freeze 30 minutes to 24 hours. Serve in Dipped Sugar Cones, if desired.