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Coconut Ice Cream Balls

Rated as 5 out of 5 Stars

"Coconut and graham cracker-coated ice cream balls served with fresh strawberries, caramel sauce, and whipped cream make a delectable treat."
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Ingredients

1 h 20 m servings 652 cals
Original recipe yields 6 servings

Directions

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  • Prep

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  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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 652 calories; 32.1 g fat; 90.9 g carbohydrates; 6.9 g protein; 80 mg cholesterol; 426 mg sodium. Full nutrition

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Reviews

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This was SO good. I added some sugar to the whipping cream to make it a little less sour. I also used a melon baller instead of the ice cream scoop to make tiny bite size balls. Great dish! L...

So delicious and easy to prepare. I will be making this again..its would be good for anytime of year. 5 stars!! I actually substituted the graham crackers with crushed corn flakes and they were ...

Simple, delicious, and elegant. I love that this can be made ahead and assembled quickly when needed.

Creamy coconut ice cream!

This recipe is great for whipping up ahead of time, then allowing guests to assemble it their way. I added a small splash of vanilla extract and sugar to the cream before whipping because I don'...