Mexican Snowballs

Do you like ice cream? How about toasted coconut and cinnamon? Not sold???

What if I cover it in chocolate sauce 🙂 I knew you’d come around!! I used to love getting fried ice cream at Mexican restaurants. Since cutting out gluten this is usually a pretty risky move not knowing exactly what’s all in the crispy coating. Then I stumbled upon this recipe next to the recipe for smoky beef tacos and knew I had to try it!!! 3 ingredients… super easy… very fun!!

Start by stretching plastic wrap over a baking dish. Side note: I despise plastic wrap. I know it’s incredibly helpful but I suck at using it in an effective way. Take a look at the top right corner where it’s giving way… grrrr. Anyway… back to this… scoop out as many ice cream balls as you need using an ice cream scoop that you dip into hot water before each ball. Place them on the “tight” plastic wrap. The plastic will give a little to help the ball keep it’s shape. Throw these in the freezer for at least an hour.

While those are freezing put 2 cups of shredded sweetened coconut onto a baking sheet or rimmed pan.

Add on 1 teaspoon of ground cinnamon…

Give it a good stir and spread it around… pop it into your oven that you preheated to 350 for about 6-10 minutes, stirring occasionally.

You’ll know when it’s done because it will be crispy to the touch and start to slightly brown. Let this cool completely.

After your ice cream balls have frozen well take 1 out of the freezer at a time and roll it in the cinnamon mixture. Feel free to press it on there to make it stick. Return each one to the freezer after coating.

Coconut camouflage…

Return them to the freezer for another hour. I got fed up with the plastic wrap on my first baking pan and took another shot at it… Almost looks like they are levitating…

In fact I was so fed up I had to get the ice cream back out and cover it in leftover coconut and eat it right there on the spot!! Darn you plastic wrap!!!!!!

All in all it was worth it. A cold, creamy ice cream ball covered in sweet, crunchy, slightly spicy coconut… high five!!

Mexican Snowballs
Vanilla ice cream
2 cups shredded sweetened coconut
1 tsp cinnamon

Stretch plastic wrap over large baking dish until it is tight. Scoop ice cream into balls and place on plastic, dipping scoop into hot water after each ball. Freeze for at least 1 hour. Heat oven to 350. Place coconut and cinnamon on baking sheet, mix. Toast for 6-10 minutes, stirring occasionally. Let cool completely.

Take 1 ice cream ball out of the freezer at a time and roll in coconut, return to freezer. Let ice cream balls freeze for another hour. Serve with plain or with chocolate syrup.

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