Mini Nutty Ice-Cream Scoops
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Yield: Makes 4 servings
Recipe from
More From Southern Living
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
Ingredients
- 1/2 cup finely chopped mixed nuts
- 1 1/4 cups low-fat vanilla bean ice cream
- Dipped Sugar Cones (optional)
Preparation
- 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.
Mini Nutty Ice-Cream Scoops Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- OCCASION: Summer
- PUBLICATION: Southern Living
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