At
least 2 hours before serving, use a 1/4 cup-size ice cream scoop to
shape 6 balls of ice cream; place in a single layer in a covered
container and return to freezer for at least 1 hour.
Place 9 separated ladyfinger halves in
ungreased cake pan or pie pan; sprinkle with the cinnamon. Bake at 350o
for 6 to 8 minutes until well browned, turning ladyfingers over after 4
minutes, if necessary, to brown both sides. Cool, then crumble to make
fine crumbs; return crumbs to pie pan and set aside. Wrap remaining
ladyfingers appropriately and freeze for another use.
Roll ice cream balls in ladyfinger crumbs to
coat completely. Return to freezer for at least 1 hour.
To serve, place one ice cream ball in each of
six sherbet glasses or dessert dishes. Drizzle each with 1 teaspoon of
honey, then top each with a tablespoon of whipped topping and a cherry.
Note:
- Honey topping can be replaced with fat free
chocolate syrup, strawberry or pineapple ice cream topping.
-
- To "chocolate frost" dessert
glasses: Pour powdered hot chocolate mix into shallow dish. Lightly
coat top outside rim of stemmed cocktail or dessert glasses using
chocolate syrup. Dip this chocolate syrup coated rim into the
powdered hot chocolate mix.
6
servings
