- 14
- 30 mins
- 35 mins
Ingredients
- 8 sugar cones
- 1/2 cup walnuts
- 1 egg white
- 2 tbsp. light butter, melted
- 1 1/2 cups low-fat vanilla ice cream (I used Edy's Slow Churned), divided
- 6 tbsp. mashed blueberries
- 2/3 cup lite cool whip or light whip cream
- 14 Fresh sweet cherries
- 5 tbsp. chocolate sauce
- 6 tbsp. mashed strawberries
Preparation
Step 1
Let ice cream soften just enough so that you can stir it. Do not let it melt. Divide equally into two medium bowls.
Add mashed blueberries to one bowl and mashed strawberries to the other. Mix well and place both bowls bake in the freezer.
Preheat oven to 400°.
In a food processor, pulse sugar cones and walnuts until they are crumbs. Add butter and egg white and pulse to combine.
Spray a 12-cup muffin tin and 2 cups from another muffin tin with cooking spray.
Place about 2 tbsp. of the crumb mixture into each cup and press onto the bottom and partially up the side.
Bake for 5 minutes. Then cool completely.
Take the bowls of ice cream out of the refrigerator and let soften slightly.
Put about 3 tbsp of the strawberry ice cream in 7 cups and about 3 tbsp of blueberry in the remaining 7 cups. Cover with plastic wrap and freeze until ready to use.
When ready to serve, place on a plate and drizzle with chocolate sauce, cool whip and cherries.