Steps to Prepare Italian Ice Cream Spumoni

Coconut Ice Cream Balls

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Recipe Summary Coconut Ice Cream Balls

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

Ingredients | Italian Ice Cream Spumoni

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

Directions

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.

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.

Info | Italian Ice Cream Spumoni

prep: 20 mins additional: 1 hr total: 1 hr 20 mins Servings: 6 Yield: 6 servings

TAG : Coconut Ice Cream Balls

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