Coconut Ice Cream Balls recipe

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Ingredients

3 cups sweetened, toasted coconut
6 graham crackers, crushed
1 quart vanilla ice cream
¾ cup whipping cream
1 quart fresh strawberries, hulled and quartered lengthwise
1 (12 ounce) jar caramel sauce

Nutrition Info

651.7 calories
carbohydrate: 90.9 g
cholesterol: 80 mg
fat: 32.1 g
fiber: 7 g
protein: 6.9 g
saturatedFat: 22.8 g
servingSize: -
sodium: 426 mg
sugar: 39.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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