Directions:
- 1. Place a plate lined with wax paper in the freezer for 10 minutes.
- 2. With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. Freeze for at least 30 minutes, or until firm.
- 3. Pulse the wafers in a food processor until finely ground. Transfer to a sheet of wax paper.
- 4. Working quickly, roll the ice cream balls in the ground wafers to coat completely. Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
- 5. Serve in foil bonbon cups, if desired, or simply arranged on small plates.
- The Scoop Villard Books
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.68 Kcal (216 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 3% | |
| Sodium | 40.13mg | 2% | |
| Potassium | 41.73mg | 1% | |
| Total Carbs | 6.83g | 2% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 249 Kcal (1043 kJ) | ||
| Calories from fat | 104.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 4% | |
|---|---|---|---|
| Cholesterol | 36.2mg | 3% | |
| Sodium | 193.36mg | 2% | |
| Potassium | 201.04mg | 1% | |
| Total Carbs | 32.92g | 2% | |
| Sugars | 22.67g | 19% | |
| Dietary Fiber | 1.37g | 1% | |
| Protein | 4.56g | 2% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 0.7mg | 1% | |
| Calcium | 110mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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