Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
8 scoops vanilla ice cream
8 shortbread cookies (Girl Scout Trefoils, Pepperidge Farm Butter Chessman or another shortbread or butter cookie of your choice)
3/4 cup salted cashews
- Scoop vanilla ice cream onto parchment paper-lined baking sheet and freeze until firm. Meanwhile, crush or finely chop cookies and cashews. I used my mini chopper (could also use a food processor) and kept the mixture a little chunky. Transfer crumbs to a pie plate or shallow bowl.
- When ice cream is firm, roll the balls in the crumb mixture, pressing to coat well, then return nut balls to freezer immediately. Repeat until all scoops are well coated and freeze until ready to eat. These will keep several days in your freezer; simply cover when completely frozen.
- Prior to eating, allow to sit on counter for five minutes or so to soften slightly. Top with butterscotch syrup and enjoy!