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Ice Cream Snowballs with Raspberry Sauce

Total Time

Prep: 30 min. + freezing Cook: 10 min. + chilling


10 servings

Updated: Sep. 09, 2022
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
Ice Cream Snowballs with Raspberry Sauce Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. To serve, spoon raspberry sauce into dessert dishes. Top with snowballs.

Nutrition Facts

1 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.

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