Red, White and Blue, vanilla ice cream, colorful, coconut…Firecrackers!
I remember the first time I had these. I was 14 years-old when my widowed Grandmother remarried. She served Baskin-Robbins “Snowballs,” at her open house. I thought they were the classiest, cold, yummy treat I’d ever had. She’d ordered them in a variety of their 31 flavors, but they were all rolled in white coconut.
Start by dividing a 14 ounce bag of coconut into 2 zip-top bags. Add gel coloring and just roll the closed bag around on your counter until the color is evenly distributed. You may want to add more gel to achieve the color you desire. I probably used between a 1/4 and 1/2 teaspoon. It’s very concentrated. If you’ve got kids, this is a fun way for them to help.
Now add your coconut to two bowls. You need to do all of this ahead, because you have to work really quickly when making the ice cream balls.
I lined my muffin pans with cupcake papers. Then with an ice cream scoop, I scooped up a big ball and quickly rolled it with my hands, then rolled it in the coconut, and put it in the cupcake paper.
It was impossible for me to take pictures during the ice cream ball creation…sorry. Just know that you have to have really clean hands, I tried surgical gloves, but it was a mess. As quickly as possible press the coconut around your ice cream ball.
Cover the pan with foil or press and seal and get them to the freezer. They will freeze up and when it’s time, you can add a decoration or even a topping…hot fudge would be all-American. A long-stemmed cherry would make a perfect, “cherry-bomb!” The possibilities are endless.
To serve, plate and decorate to your liking. Serve immediately.
- ½ gallon ice-cream, any flavor
- 1 14 ounce sweetened coconut, divided
- Gel Food Colors, red and blue, (I like Betty Crocker)
- 8-12 cupcake papers
- 2 zip-top bags
- foil or press and seal
- decorations; candles, sparklers, flags, sprinkles, cherries, sky's the limit!
- Begin by coloring the coconut with red and blue gel food color.
- Line a muffin/ cupcake pan with paper liners.
- Now scoop your ice cream into good sized balls.
- Quickly shape them and then roll or press the coconut into them until they are well covered.
- Now cover them and freeze for a minimum of 2 hours, overnight is best.
- Makes 8 generous servings or up to 12 smaller ones.
Have a safe and “Happy 4th of July!” May we be grateful for The United States of America and the freedoms we enjoy. There’s no place else I’d rather be!