Mexican Snowballs

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

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 8
Mexican Snowballs

Source: Everyday Food, March 2009

Ingredients

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

Directions

  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. 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. 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).

Cook's Notes

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.

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