Ingredients1 h 20 m servings 652 cals
- 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.
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 652 calories; 32.1 g fat; 90.9 g carbohydrates; 6.9 g protein; 80 mg cholesterol; 426 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.