This frozen treat is easy to make and will please any coconut–lover or those nostalgic for a 1950s dessert classic.
This recipe is inspired by a 1950s holiday dessert called the “flaming ice cream snowballs”, which was made by Foremost Dairy Foods in the United States. It consisted of a scoop of ice cream covered in icing and coconut and topped with red and green frosting in the shape of a holly. A red candle was placed in each snowball.
I’m fascinated by 1950s desserts. Many of them used packaged, ready-made ingredients. At the time, processed foods were considered expensive, luxury items and using them to make a dessert was something of a status symbol. Food product companies published marketing materials and cooking booklets to promote their products or made specialty items to market a modern, aspirational lifestyle.
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.