Cocoa-Coconut Snowball
Submitted by rbn
Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.
YIELD
8 servingsPREP
5 minCOOK
5 minREADY
10 minThis is hot chocolate dressed to the nines. Coconut-crusted ice cream balls bob in a steaming mug of cocoa enriched with cream of coconut and coconut extract, creating a drink that’s half dessert, half tropical escape.
A splash of dark rum is optional but strongly encouraged. It turns each sip into something that warms you from the inside out while the ice cream slowly melts into the cocoa.
Top each mug with a drizzle of chocolate sauce and a maraschino cherry for the full experience. Ready in about 10 minutes, and your guests will think you spent an hour.
Chef Tips
- Roll the ice cream balls in coconut and freeze them on a lined tray ahead of time so they hold their shape in the hot cocoa
- Toast the coconut flakes lightly before rolling for a nuttier crunch
- Serve immediately; the magic is in that moment when cold ice cream meets hot cocoa
Ingredients
Directions
Scoop ice cream into 8 small balls, immediately roll in coconut.
Place on waxed-paper-lined baking sheets; freeze until ready to use.
Whisk cocoa into milk in a large saucepan.
Stir in rum, if desired, cream of coconut and coconut extract.
Bring to simmer over medium-high heat.
Pour into 8 large heatproof mugs.
Float ice cream balls in cocoa.
If desired, drizzle ice cream ball with chocolate sauce and top with a cherry.
Makes 8.
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