Ingredients
1 quart (4 cups) vanilla ice cream
2 cup shredded coconut
16 chocolate chips
Method
Sources
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dataset
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Recipes1M
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Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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Line a cookie sheet with waxed paper. With a 1/2 cup ice cream scoop, scoop 8 balls of vanilla ice cream onto cookie sheet. Freeze 30 minutes or until firm. Working quickly, roll each vanilla ice cream ball in coconut, coating well. Return to cookie sheet and freeze 30 minutes or until firm. Press 2 chocolate chips into each ice cream ball to look like ghost eyes. Freeze until serving time. *Freeze the cookie sheet before you begin scooping ice cream for this recipe. This step will contribute to the quick freeze needed to set the ice cream balls. *