Coconut Ice Cream Balls


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

Prep Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
6 servings


  • 3 cups sweetened, toasted coconut

  • 6 graham crackers, crushed

  • 1 quart vanilla ice cream

  • ¾ cup whipping cream

  • 1 quart fresh strawberries, hulled and quartered lengthwise

  • 1 (12 ounce) jar caramel sauce


  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.

Nutrition Facts (per serving)

652 Calories
32g Fat
91g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 652
% Daily Value *
Total Fat 32g 41%
Saturated Fat 23g 114%
Cholesterol 80mg 27%
Sodium 426mg 19%
Total Carbohydrate 91g 33%
Dietary Fiber 7g 25%
Total Sugars 40g
Protein 7g
Vitamin C 61mg 306%
Calcium 184mg 14%
Iron 1mg 8%
Potassium 544mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.