Chocolate Coconut Ice Cream Balls

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

28 Ratings
Directions for: Chocolate Coconut Ice Cream Balls


4 scoops premium vanilla or your favourite ice cream

16 oz dark chocolate, chopped

1 cup shredded coconut


1. Using an ice cream scoop, form four evenly shaped balls and freeze until hardened on a baking sheet.

2. Toss the chocolate into a mixing bowl and set the bowl over a pot of simmering water. Stir the chocolate until it has almost completely melted, then take it off the heat and continue stirring until it's smooth, glossy and fully melted. Place the coconut into a mixing bowl.

3. Using two forks and working quickly, dip the frozen ice cream balls one at a time into the melted chocolate, turning until well coated. Remove and toss with the coconut until evenly coated. Return to the baking sheet in the freezer and wait until it's time for a treat! Repeat with remaining balls. If the ice cream melts a bit into the chocolate just return it briefly to the water bath and whisk smooth before dipping the next ball.

See more: Chocolate, Eggs/Dairy, Dessert, Fruit, North American, Valentine's Day

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