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Mexican Snowballs

Coconut-covered ice cream provides a cool ending to any meal.

  • prep: 30 mins
    total time: 2 hours
  • servings: 4




  • 2 pints vanilla ice cream
  • 2 cups sweetened shredded coconut
  • 1 teaspoon ground cinnamon

Cook's Note

To create firm scoops of ice cream that are perfect for rolling in coconut, freeze the ice-cream balls on a baking dish lined with plastic wrap.


  1. Step 1

    Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.

  2. Step 2

    Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.

  3. Step 3

    Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).

Everyday Food, March 2009



Reviews (1)

  • mtlluv 25 Feb, 2009

    I served this for dessert last night and it was delicious. Love it