“Here's an easy ice cream treat for kids to make. Children 5 years old and younger will need help toasting the coconut. From: "Kitchen Coach, Weeknight Cooking," by Jennifer Bushman.”

Ingredients Nutrition


  1. About 30 minutes before serving, freeze scoops of ice cream shaped into balls. Scoop out 4 portions, placing each scoop on a cookie sheet with about 2 inches between them. Put the sheet of ice cream scoops in the freezer. (Before you do, make sure there's enough room in the freezer).
  2. Meanwhile, toast the coconut: Preheat the oven to 375 degrees. Place a thin layer of the coconut on a cookie sheet and toast it in the oven. Toast about 10 minutes or until it begins to turn light brown. Spread the coconut in a shallow bowl.
  3. When ready to serve the ice cream, lift off the snowballs with a large spoon and roll each, one at a time, in the toasted coconut. Arrange on a small cookie sheet and freeze again about 10 minutes or more to resolidify.
  4. Place 1 snowball in each serving bowl. Drizzle with honey. Serve at once.

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