Concoct A New Menu Coconut Ice Cream Balls

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Coconut Ice Cream Balls

"Coconut and graham cracker-covered ice cream balls served with clean strawberries, caramel sauce, and whipped cream make a tasty deal with."

Ingredients :

3 cups sweetened, toasted coconut
6 graham crackers, crushed
1 quart vanilla ice cream
3/4 cup whipping cream
1 quart clean strawberries, hulled and quartered lengthwise
1 (12 ounce) jar caramel sauce

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Cut a 12x24 inch sheet of aluminum foil and place it on a flat surface. Mix the coconut and beaten graham crackers together at the foil until well mixed. Use an ice cream scoop to scoop out 6 baseball-sized quantities of ice cream. Use your fingers to form into balls, and roll within the coconut aggregate. 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, area half cup strawberries on 6 plates. Remove foil from the ice cream balls and location one on each plate. Top with caramel sauce and whipped cream.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it lightly, and make smooth-up easier.

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