3 cups sweetened, toasted coconut6 graham crackers, crushed1 quart vanilla ice cream3/4 cup whipping cream1 quart fresh strawberries, hulled and quartered lengthwise1 (12 ounce) jar caramel sauceCut a 12x24 inch sheet of aluminum foil and place it on a flat surface. Mix the coconut and crushed graham crackers together on the foil until well blended. Use an ice cream scoop to scoop out 6 baseball-sized amounts of ice cream. Use your hands to form into balls, and roll in the coconut mixture. Wrap each ice cream ball in aluminum foil, and freeze at least 1 hour. Meanwhile, beat the whipping cream until soft peaks form. To serve, place 1/2 cup strawberries on 6 plates. Remove foil from the ice cream balls and place one on each plate. Top with caramel sauce and whipped cream.
Amount Per Serving Calories: 652 | Total Fat: 32.1g | Cholesterol: 80mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 652
Total Fat: 32.1g
Cholesterol: 80mg
Sodium: 426mg
Total Carbs: 90.9g
Dietary Fiber: 7g
Protein: 6.9g
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