Ice Cream Snowballs with Raspberry Sauce
I needed a dessert for a church group at Christmas, and snowballs came to mind. For added flavor, toast the coconut before making these frozen treats. —Nancy Bruce, Big Timber, MT
Total TimePrep: 30 min. + freezing Cook: 10 min. + chilling
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2/3 cup orange juice
- 1/2 cup white grape juice
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 4 cups sweetened shredded coconut
- 5 cups vanilla ice cream
- In a small saucepan, mix sugar, cornstarch and salt; stir in juices until smooth. Add raspberries; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, 2 hours or until cold.
- For snowballs, place coconut in a shallow bowl. Using a 1/2-cup scoop, drop a scoop of ice cream in coconut; roll in coconut to coat and shape into a ball. Transfer to a waxed paper-lined baking pan; place in freezer. Repeat to make a total of 10 snowballs; freeze 1 hour or until firm.
- To serve, spoon raspberry sauce into dessert dishes. Top with snowballs.
Editor's NoteTo toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts1 snowball with 1/4 cup sauce: 405 calories, 17g fat (13g saturated fat), 29mg cholesterol, 188mg sodium, 62g carbohydrate (55g sugars, 3g fiber), 3g protein.
Originally published as Ice Cream Snowballs with Raspberry Sauce in Simple & Delicious December/January 2016