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“Beat the Heat” Summer Snowballs

“Beat the Heat” Summer Snowballs

YOU WILL NEED:

FOR S'MORE SNOWBALLS:
  • 1 graham cracker rectangle, crushed (about 1/4 cup)
  • 1/4 cup mini marshmallows, cut in quarters
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1 cup Chocolate DREYER'S or EDY'S SLOW CHURNED Light Ice Cream
FOR MALT BALL SNOWBALLS:
  • 1/2 cup chopped malted milk balls
  • 1 cup Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream
FOR LEMON-COCONUT SNOWBALLS:
  • 1/2 cup sweetened flaked coconut, toasted
  • 1 cup Zesty Lemon HÄAGEN-DAZS Fat Free Sorbet
FOR RASPBERRY-CHOCOLATE SNOWBALLS:
  • 1/2 cup chopped chocolate cookies
  • 1 cup Raspberry HÄAGEN-DAZS Fat Free Sorbet

DIRECTIONS:

  1. PLACE coating(s) for each snowball variety on its own sheet of wax paper or shallow plate. Line baking sheet with foil; place in freezer.
  2. ROLL a scoop (1/4 cup total) of ice cream or sorbet in coating and pat coating in if needed. Arrange on prepared baking sheet in freezer. It's best to work with one snowball at a time. Store frozen snowballs in airtight container in freezer for up to 1 week.

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