Having impromptu company and looking for a quick dessert without exotic ingredients? Looking for a way to dress up simple vanilla ice cream so it's pretty enough to serve? Look no further! These coconut snowballs please most palates, look nice on the plate, and take no more than ten minutes. You can even make the ice cream balls ahead of time and keep them in the freezer. This multi-purpose chocolate sauce hardens quickly when in contact with cold foods, making it perfect for ice cream dishes.
Vanilla ice cream - scoop and shape into round balls 2-3 inches in diameter
2 cups of sweetened coconut flakes
2 squares unsweetened baking chocolate
4 tbsp butter or margerine
1 lb confectioners sugar
1/4 cup half and half or whole milk
Scoop the ice cream, shape into balls. Put in the freezer until they harden. Toast the coconut on a baking sheet until just browned, approx 5 minutes.
Melt the chocolate and butter together in a saucepan over med-high heat. Stir until smooth. Reduce heat to low. Stir in the confectioners sugar and cream in small amounts until chocolate sauce is smooth. You may need more or less sugar for consistency.
Roll the ice cream balls in the toasted coconut, patting with your hands to coat them. Drizzle chocolate sauce on plates and center the ice cream, top with more chocolate.
