Butterscotch Pie Mini Ice Cream Cones
1. Line rimmed baking pan with parchment paper; place in freezer. Scoop 2 tablespoons ice cream into each mini cup and stand upright on prepared pan in freezer; freeze at least 2 hours or up to overnight.
2. In small microwave-safe bowl, heat butterscotch chips and shortening in microwave oven on high 1 minute 15 seconds or until melted, stirring every 15 seconds.
3. Dip ice cream in butterscotch mixture to completely cover, allowing excess to drip off; immediately sprinkle with granola. Serve immediately or freeze in airtight container for up to 1 month.
- 12 g Total fat
- 7 g Saturated fat
- 21 mg Cholesterol
- 99 mg Sodium
- 20 g Carbohydrates
- 0 g Fiber
- 14 g Sugars
- 13 g Added sugars
- 1 g Protein
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Nutritional Information
- 12 g Total fat
- 7 g Saturated fat
- 21 mg Cholesterol
- 99 mg Sodium
- 20 g Carbohydrates
- 0 g Fiber
- 14 g Sugars
- 13 g Added sugars
- 1 g Protein
Directions
1. Line rimmed baking pan with parchment paper; place in freezer. Scoop 2 tablespoons ice cream into each mini cup and stand upright on prepared pan in freezer; freeze at least 2 hours or up to overnight.
2. In small microwave-safe bowl, heat butterscotch chips and shortening in microwave oven on high 1 minute 15 seconds or until melted, stirring every 15 seconds.
3. Dip ice cream in butterscotch mixture to completely cover, allowing excess to drip off; immediately sprinkle with granola. Serve immediately or freeze in airtight container for up to 1 month.