Coconut-graham cracker crumb-coated ice cream balls are served with strawberries--or any summer berry--plus whipped cream and caramel sauce to make a decadent treat all ages will love.
Preparation Time
20 mins
Total Time
20 mins
Calories
652 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 quart vanilla ice cream
3 cups sweetened, toasted coconut
6 graham crackers, crushed
¾ cup whipping cream
1 quart fresh strawberries, hulled and quartered lengthwise
