The perfect balance of sweet, salty, fudgy and vanilla ice cream goodness! Make these bite size anytime ice cream treats a staple in your freezer.
- 3 packages (15 count, each) Athens® Phyllo Shells
- 1/2 cup semi sweet chocolate chips
- 3/4 cup confectioners sugar
- 1/4 cup unsalted butter
- 1 can evaporated milk
- 1/2 teaspoon vanilla extract
- 1 pint vanilla bean ice cream
- 1/4 cup pretzel pieces
- 1/4 cup peanuts, chopped
- 1/4 cup mini marshmallows, halved or quartered
- 3/4 cup non dairy topping, such as Cool Whip
Preheat oven to 350°F. Place empty phyllo shells on baking tray. Bake 3-5 minutes or until lightly golden brown.
To make fudge sauce combine chocolate chips, confectioners sugar, butter and milk in a medium saucepan over medium high heat. Stir continuously as the mixture heats and comes together, approximately 8 minutes. Reduce heat to medium low, stirring as it slightly thickens, approximately 5 minutes. Stir in vanilla. Cool fudge sauce completely.
Soften ice cream just enough to be able to spread into each phyllo shell. Work in small batches of one phyllo shell tray at a time to avoid ice cream melting. Fill each phyllo shell 3/4 full with ice cream. Top each with 1/2 tablespoon cooled fudge sauce (a squeeze bottle is the perfect tool for this). Sprinkle with pretzels, peanuts and marshmallows. Top with non dairy topping. Freeze immediately.
Store in air tight container in the freezer for up to 3 days. Serve frozen.
Serving size: 1 shell (20g), Amount per serving: Calories 60, Total Fat – 3.5g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 25 mg, Dietary Fiber – 0g, Total Carbohydrate – 6g Sugars – 4g, Protein – 1g, Vitamin D –0%, Potassium – 0%, Calcium 2%, Iron 6%
Make ahead. Can be placed in air tight containers and frozen for up to 3 days.