SUMMER SNOWBALLS
Steps:
- Preheat the oven to 350°F if using coconut or almonds. Spread the coconut and/or almonds on a rimmed baking sheet and toast in the oven, tossing occasionally, for 8 to 10 minutes. Transfer to a plate, and let cool completely before using.
- Tightly cover a baking dish with plastic wrap, stretching it over the top (this will prevent the snowballs from flattening on the bottom.) With an ice-cream scoop, form vanilla ice cream into 8 balls, dipping the scoop in hot water as you work and dropping the balls onto the prepared dish. Freeze until firm, about 30 minutes.
- One at a time, remove the balls from the freezer, roll in the desired topping, and return to the freezer. Freeze until set, at least 10 minutes and up to 2 days, before serving.
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