Coconut Ice Cream Balls

Name: Coconut Ice Cream Balls
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams caramel sauce; 6 graham crackers, crushed; 946 milliliters fresh strawberries, hulled and quartered lengthwise; 710 milliliters sweetened, toasted coconut; 946 milliliters vanilla ice cream; 177 milliliters whipping cream

Coconut Ice Cream Balls might be a good recipe to expand your dessert collection. One portion of this dish contains roughly 10g of protein, 42g of fat, and a total of 876 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of caramel sauce, whipping cream, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Cut a 12x24 inch sheet of aluminum foil and place it on a flat surface.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Graham Crackers

Ice Cream

Coconut

Roll

Wrap

Equipment you will use

Ice Cream Scoop

Aluminum Foil

Meanwhile, beat the whipping cream until soft peaks form. To serve, place 1/2 cup strawberries on 6 plates.

Ingredients you will need

Whipping Cream

Strawberries

Remove foil from the ice cream balls and place one on each plate. Top with caramel sauce and whipped cream.

Ingredients you will need

Caramel Sauce

Whipped Cream

Ice Cream

Equipment you will use

Aluminum Foil

Equipment

Aluminum Foil

Ice Cream Scoop

Ingredients

Servings:

340grams

caramel sauce 6

graham crackers, crushed 946milliliters

fresh strawberries, hulled and quartered lengthwise 710milliliters

sweetened, toasted coconut 946milliliters

vanilla ice cream 177milliliters

whipping cream

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "