• 5servings
  • 30minutes
  • 406calories

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Ingredients Jump to Instructions ↓

  1. 1 pt chocolate ice cream

  2. 3 milk-chocolate candy bars (1 1/25 oz each), chopped

  3. 1/2 cup walnuts, toasted and chopped

  4. 1/2 cup miniature marshmallows, chopped

  5. 5 wafer ice cream cups

Instructions Jump to Ingredients ↑

  1. Line 2 baking sheets with foil. Using an ice cream scoop, drop 5 balls ice cream onto 1 baking sheet (see Note). Freeze until firm.

  2. Mix chocolate, walnuts and marshmallows in a medium bowl until well blended. One at a time, add each ball of ice cream, pressing and rolling until completely covered. Place on the other baking sheet. Freeze 2 hours until hard and serve, or wrap airtight and freeze up to 2 weeks.

  3. To serve: Put a scoop in each cone.

  4. Note: To prevent ice cream balls from melting, put ice packs, or ice-filled ziptop bags, under the baking sheets while scooping the ice cream and after coating them.

  5. Planning Tip: Can be made through Step 2 up to 2 weeks ahead.


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