Ice Cream Snowballs with Raspberry Sauce

Name: Ice Cream Snowballs with Raspberry Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 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; SNOWBALLS:; 4 cups sweetened shredded coconut; 5 cups vanilla ice cream

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

Ingredients

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
SNOWBALLS:
4 cups sweetened shredded coconut
5 cups vanilla ice cream

Directions

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 Note

To 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 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.