Editor’s note: This recipe is
inspired by the sports to be played
at the winter Olympics in Vancouver.
Take a break from skiing and toss a few snowballs.
Or just sit at home and eat these incredibly rich snowballlike ice cream balls made from coconut milk and cream of coconut.
COCONUT ICE CREAM
Start to finish: 2 hours (15 minutes active)
Servings: 6 to 8 1/2 cup milk
1/2 cup sugar
15-ounce can cream of coconut
15-ounce can coconut milk
1 cup heavy cream 14-ounce package shredded coconut
In a small saucepan over medium, combine the milk and sugar. Heat to a simmer, stirring to dissolve the sugar. Transfer the mixture to a blender, then add the cream of coconut, coconut milk and heavy cream. Blend until smooth.
Use an ice cream maker to freeze according to product directions.
When the ice cream is firm, scoop into balls, then roll each in the shredded coconut. Freeze on a baking sheet until ready to serve.