SUMMER SNOWBALLS
"Snow balls" made from vanilla ice cream and toffee-chip, toasted-almond, or toasted-coconut toppings are a refreshing summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 4
Steps:
- With an ice-cream scoop, form ice cream into 8 balls, dipping scoop in hot water as you work and dropping balls onto prepared dish. (To prepare the dish, tightly cover a baking dish with plastic wrap, stretching it over the top; this will prevent the snowballs from flattening on the bottom.) Freeze until firm, about 30 minutes.
- One at a time, remove balls from freezer, roll in desired coating (1 1/2 cups total), and return to freezer. Freeze until set, at least 10 minutes, before serving.
- TOFFEE CHIPS: Use toffee chips straight from the bag, or crush up your favorite candies.
- TOASTED COCONUTS: Spread sweetened shredded coconut on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
- TOASTED ALMONDS: Spread sliced almonds on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
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.
CLASSIC SNOWBALL
Serve a classic snowball at Christmas for your guests. With advocaat, lemonade and ice, it's the ultimate retro cocktail to celebrate the festive season
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
- Garnish with the maraschino cherry.
Nutrition Facts : Calories 148 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.01 milligram of sodium
MEXICAN SNOWBALLS
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 3
Steps:
- Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
- Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
- Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Nutrition Facts : Calories 265 g, Fat 17 g, Fiber 1 g, Protein 4 g
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
CANDY CANE SNOWBALLS
I bake dozens of kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes. We dip the snowballs into a white candy coating, then into crushed peppermint candy. -Debby Anderson, Stockbridge, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely. , Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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