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Ice Cream Snowballs with Raspberry Sauce

I needed a dessert for a church group at Christmas, and snowballs came to mind. For added flavor, toast the coconut before making these frozen treats. —Nancy Bruce, Big Timber, MT
  • Total Time
    Prep: 30 min. + freezing Cook: 10 min. + chilling
  • Makes
    10 servings


  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2/3 cup orange juice
  • 1/2 cup white grape juice
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 4 cups sweetened shredded coconut
  • 5 cups vanilla ice cream


  • In a small saucepan, mix sugar, cornstarch and salt; stir in juices until smooth. Add raspberries; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, 2 hours or until cold.
  • For snowballs, place coconut in a shallow bowl. Using a 1/2-cup scoop, drop a scoop of ice cream in coconut; roll in coconut to coat and shape into a ball. Transfer to a waxed paper-lined baking pan; place in freezer. Repeat to make a total of 10 snowballs; freeze 1 hour or until firm.
  • To serve, spoon raspberry sauce into dessert dishes. Top with snowballs.
Nutrition Facts
1 snowball with 1/4 cup sauce: 405 calories, 17g fat (13g saturated fat), 29mg cholesterol, 188mg sodium, 62g carbohydrate (55g sugars, 3g fiber), 3g protein.

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