Ice Cream Snowballs Recipes
COCONUT SNOWBALLS
Ice cream and coconut take on a whole new identity when combined in this fantastic frozen dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 2
Steps:
- Place paper or foil baking cup in each of 12 regular-size muffin cups.
- Spread coconut in shallow pan or on plate. Scoop ice cream into 12 balls. Roll each in coconut, using 2 forks. Place balls in baking cups.
- Freeze uncovered at least 3 hours until firm. Wrap, label and return to freezer. Store up to 2 weeks.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 100 mg
PEANUT BUTTER SNOWBALLS
This recipe for peanut butter ball cookies is a nice change from the typical milk chocolate and peanut butter combination. I once prepared them for a bake sale at my granddaughter's school, and I've also put them in gift boxes to share with neighbors at Christmas. -Wanda Regula, Birmingham, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine the sugar, peanut butter and butter. Chill in freezer for 30 minutes or until the mixture is easy to handle. Shape into 1-in. balls and place on a waxed paper-lined baking sheet. Freeze for 30 minutes or until firm. , Meanwhile, melt the candy coating in a microwave-safe bowl. Dip each ball and place on waxed paper to harden. If desired, sprinkle with chopped peanuts.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 27mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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- Place the coatings for each individual snowball variety on its own sheet of wax paper or in separate shallow plates or bowls.
- Roll a scoop (1/3 to 1/4 cup total) of ice cream or sorbet in the coating; pat coating onto the ice cream if necessary. Tip: I used a #16 scoop which holds about 1/3 cup of ice cream, but you could make them any size you’d like.
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- Line a baking sheet with parchment and put the baking sheet in the freezer. Scoop ice cream into a ball and place on the baking sheet in the freezer. (I used a #16 scoop which holds about 1/3 cup of ice cream, but you could make them any size you’d like.)
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