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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Mini Nutty Ice-Cream Scoops

Southern Living AUGUST 2009

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Freeze:30 Minutes

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.

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
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Mini Nutty Ice-Cream Scoops recipe

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