Mexican Snowballs
Martha Stewart
Prep: 30 minutes Total: 2 hours
Coconut-covered ice cream provides a cool ending to any meal.
Ingredients
Serves 8.
* 2 pints vanilla ice cream
* 2 cups sweetened shredded coconut
* 1 teaspoon ground cinnamon
Directions
1. Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
2. Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
3. Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).