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Coconut Ice Cream Balls

Coconut Ice Cream Balls

  • Prep

    20 m
  • Ready In

    1 h 20 m
heidi074

heidi074

Coconut and graham cracker-coated ice cream balls served with fresh strawberries, caramel sauce, and whipped cream make a delectable treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 90.9g
  • 29%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Cut a 12x24 inch sheet of aluminum foil and place it on a flat surface. Mix the coconut and crushed graham crackers together on the foil until well blended. Use an ice cream scoop to scoop out 6 baseball-sized amounts of ice cream. Use your hands to form into balls, and roll in the coconut mixture. Wrap each ice cream ball in aluminum foil, and freeze at least 1 hour.
  2. Meanwhile, beat the whipping cream until soft peaks form. To serve, place 1/2 cup strawberries on 6 plates. Remove foil from the ice cream balls and place one on each plate. Top with caramel sauce and whipped cream.
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Reviews

e
16

e

3/12/2008

This was SO good. I added some sugar to the whipping cream to make it a little less sour. I also used a melon baller instead of the ice cream scoop to make tiny bite size balls. Great dish! Looks beautiful, tastes great, and a lovely gourmet-ish dish to impress the folks.

A.Redmond
9

A.Redmond

2/4/2011

So delicious and easy to prepare. I will be making this again..its would be good for anytime of year. 5 stars!! I actually substituted the graham crackers with crushed corn flakes and they were delicious.

Pam-3BoysMama
7

Pam-3BoysMama

7/7/2010

Simple, delicious, and elegant. I love that this can be made ahead and assembled quickly when needed.

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