Mini Nutty Ice-Cream Scoops

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Recipe from Southern Living

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Recipe Time

Prep Time:
Freeze: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 9.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2g
  • Protein: 4.7g
  • Carbohydrate: 17g
  • Fiber: 2.5g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 31.4mg
  • Calcium: 103mg


  • 1/2 cup finely chopped mixed nuts
  • 1 1/4 cups low-fat vanilla bean ice cream
  • Dipped Sugar Cones (optional)


  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.
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