Mini Nutty Ice-Cream Scoops

Mini Nutty Ice-Cream Scoops Recipe
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Freeze: 30 Minutes

Nutritional 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


1/2 cup finely chopped mixed nuts
1 1/4 cups low-fat vanilla bean ice cream


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.