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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Coconut and graham cracker-coated ice cream balls served with fresh strawberries, caramel sauce, and whipped cream make a delectable treat. Ingredients:
3 cups sweetened, toasted coconut |
6 graham crackers, crushed |
1 quart vanilla ice cream |
3/4 cup whipping cream |
1 quart fresh strawberries, hulled and quartered lengthwise |
1 (12 ounce) jar caramel sauce |
Directions:
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.
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.
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