Scoop ice cream into round ball. Place on baking sheet or plate and put into freezer for as long as possible.
Crush cookies. Mix crushed cookies with ~ .5 tsp of the cinnamon.
Heat the butter in a small skillet over medium heat. Add cookies and sauté for about 3 minutes or until cookies are toasted. Move cookie coating to a medium metal bowl.
In a small bowl, combine white sugar and remaining cinnamon.
Take ice cream from the freezer, roll in the sugar/cinnamon mixture, then coat with the cookie topping by pressing it into the ice cream with hands.
Drizzle with chocolate topping.
Top with whipped cream and cherry.
Serve in small bowls.
(Note: Keep ice cream balls COLD until you’re ready to add cookie coating. When adding coating, pack it in with your hands to ensure it sticks. Seve immediately or put in freezer until ready.)
Ingredients
Directions
Scoop ice cream into round ball. Place on baking sheet or plate and put into freezer for as long as possible.
Crush cookies. Mix crushed cookies with ~ .5 tsp of the cinnamon.
Heat the butter in a small skillet over medium heat. Add cookies and sauté for about 3 minutes or until cookies are toasted. Move cookie coating to a medium metal bowl.
In a small bowl, combine white sugar and remaining cinnamon.
Take ice cream from the freezer, roll in the sugar/cinnamon mixture, then coat with the cookie topping by pressing it into the ice cream with hands.
Drizzle with chocolate topping.
Top with whipped cream and cherry.
Serve in small bowls.
(Note: Keep ice cream balls COLD until you’re ready to add cookie coating. When adding coating, pack it in with your hands to ensure it sticks. Seve immediately or put in freezer until ready.)
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