Preparation time 10 minutes (plus time to make the sauce and to chill the snowballs)
Bake time 0 minutes
Makes 5 servings
- 450 milliliters (15 fluid ounces or about 1 pint) vanilla ice cream
- 90 grams (1 cup) unsweetened, desiccated coconut*
- ½ recipe of Raspberry Sauce
* Toast the coconut for added flavor.
- Measure all of the ingredients.
- Make the raspberry sauce as per the recipe. Let it cool to room temperature before using.
- While the sauce is cooling, place the coconut in a shallow bowl. Measure out 5 scoops of ice cream from the container (each should be about 90 grams / 3 ounces) and one-by-one toss into the coconut. The ice cream should still be very firm. Using a fork or your fingers, gently roll the ice cream in the coconut to coat and to help shape it into a ball.
- Transfer the coconut-covered ice cream to a parchment lined container, cover and place in the freezer for 30 minutes until firm. If you do not line your container with parchment, the snowballs will stick to the bottom.
- To serve, spoon about 2 tablespoons (about 30 grams) of raspberry sauce into 5 dessert dishes. Place a snowball in each dish. Store leftover raspberry sauce in an air-tight container in the refrigerator for up to a week.
- Serve snowballs immediately.
For more information about the phenomenon of the 1950s flaming ice cream snowballs, see this blog post by Nordic Blue and the magazine advertisement below.
Published: 14 January 2022