Mini Ice Cream Dippers w/Double-Dip Fondue
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Ingredients
- 2 pints cinnamon, butter pecan, or other desired flavor ice cream
- Tiny pretzel twists or pretzel sticks
- Orange or blue coarse sugar
- Crushed sugar or shortbread cookies
- Shaved white chocolate or flaked coconut, toasted
- Peanuts, finely chopped
- Chocolate- and/or caramel-flavored hard shell-style ice cream coating
Details
Adapted from bhg.com
Preparation
Step 1
Place baking sheet in freezer 30 minutes. Use a 1-tablespoon scoop to make 24 ice cream balls; place on sheet. Press pretzel into each ball. Cover; freeze firm. Using eight 6-cup muffin tins, fill five cups in each with toppings. Add ice cream balls to sixth cup. Makes 4 servings.
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