Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Reviews (1)

19 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
02/25/2009
I served this for dessert last night and it was delicious. Love it