Ingredients Jump to Instructions ↓

  1. 1 quart vanilla ice cream and orange sherbet blend, slightly softened

  2. 10 to 12 ounces orange candy coating disks

  3. 6 pretzel sticks, halved

Instructions Jump to Ingredients ↑

  1. Scoop ice cream blend into twelve 2-in. balls, about 1/4 cup each. Place on a waxed paper-lined baking sheet; freeze until firm. In a small microwave-safe bowl, melt candy coating. Remove one ice cream ball at a time; coat with melted coating. Insert a pretzel into the top for a stem. Place in a freezer container; cover and freeze. Repeat with remaining ice cream balls. Yield: 1 dozen.


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