Description
Crispy Coconut-Coated Ice Cream Balls are golden, crunchy coconut shells hiding a creamy, frozen vanilla heart — the ultimate tropical dessert bite!
Ingredients
- Vanilla ice cream (1 pint, firm)
- Shredded coconut (2 cups, sweetened or unsweetened)
- Eggs (2, beaten)
- All-purpose flour (½ cup)
- Cornflakes (1 cup, crushed — optional for extra crunch)
- Sugar (1 tbsp, optional)
- Vegetable oil (for frying)
- Pinch of salt
Instructions
- Scoop firm ice cream into 8 small balls, place on a tray, and freeze until rock solid (at least 2 hours).
- Toast shredded coconut in a dry skillet until golden brown; let cool.
- Roll each frozen ice cream ball in flour, dip in beaten eggs, then coat with toasted coconut (and crushed cornflakes if using).
- Freeze again for at least 1 hour to set the coating.
- Heat oil to 375°F and fry each ball quickly for 10–15 seconds, just until crispy and golden.
- Serve immediately or refreeze briefly before serving for extra firmness.
Notes
- Ensure the ice cream is firm before scooping to maintain shape.
- Adjust the sweetness by adding sugar to the coating if desired.
- For a healthier option, consider using unsweetened coconut.
- Prep Time: 30 minutes
- Cook Time: 10-15 seconds per ball
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 ball
- Calories: Approximately 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg