Description
Crispy Coconut-Coated Ice Cream Balls are a delightful treat that combines the creaminess of ice cream with a crunchy coconut coating, perfect for any occasion.
Ingredients
- Vanilla ice cream (or any flavor) – 1 liter (firm)
- Shredded coconut – 2 cups
- Sweetened condensed milk – 2 tbsp (optional)
- Crushed cornflakes or digestive biscuits or roasted vermicelli – 1.5 cups
- Butter or neutral oil (only if frying) – 2 cups
Instructions
- Shape the Ice Cream Balls: Scoop ice cream and shape into firm balls using a scoop or your hands. Place on a tray lined with baking paper. Freeze for at least 1 hour until solid.
- Prepare the Coating: In a bowl, mix shredded coconut and crushed cornflakes/biscuits/vermicelli. Optional: Toast coconut for deeper flavor by adding it to a dry pan and stirring for 3–4 min until golden, then cool completely.
- Coat the Ice Cream: Lightly brush or roll each frozen ice cream ball in a thin layer of condensed milk (or dip quickly in cold milk). Roll immediately in the coconut crunch mixture and press gently to make sure the coating sticks. Freeze again for 30–60 min.
Notes
- For a healthier option, choose the No-Fry (Frozen) method.
- For a crispy shell, opt for the Fried (Fast Fry) method, ensuring the ice cream balls are very cold.
- Prep Time: 10 min
- Cook Time: 3–4 min (if frying)
- Category: Dessert
- Method: Freezing and Frying
- Cuisine: International
Nutrition
- Serving Size: 1 ball
- Calories: Approximately 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg