Crunchy Raspberry Ice Cream Balls – a delicious recipe with ripple ice cream, white chocolate, flaked coconut, puffed rice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a large baking sheet with parchment paper. Roll scoops of ice cream into balls. Place balls on the prepared pan. Freeze for 30 mins or until firm.
2
Place chocolate in a medium bowl over a saucepan of simmering water (don't let base of bowl touch water). Cook and stir for 3 mins or until melted and smooth.
3
Mix coconut and cereal in a large bowl.
4
Working quickly, remove ice cream balls from freezer one at at time. Using 2 forks, carefully dip each ball into melted chocolate, turning to coat. Immediately roll in coconut mixture to coat well. Return to the freezer.
5
Repeat with remaining ice cream balls, melted chocolate and coconut mixture. Freeze for 30 mins or until firm.
1793
kcal
Calories
90
g
Fat
218
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 8 scoops raspberry ripple ice cream, 7 oz white chocolate, chopped, 3/4 cup flaked coconut, toasted, 5 cups puffed rice cereal.
Yes, Crunchy Raspberry Ice Cream Balls falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
