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.
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.
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.