A couple of years ago, I made this dessert for my family for the first time. Ever since then, they ask for it often (like, every day). The original recipe came from Susan Branch's cookbook, Autumn. The recipe below is generally the same with just few slight adaptations of my own. This dessert can be made ahead of time, which is nice if you are having guests over. To serve, simply warm the syrup, make a puddle on your favorite dish and place a snowball in the center. If you want to get fancy, serve with a mint leaf garnish on the side. Enjoy!!
Preheat oven to 350 degrees. Spread sweetened coconut on a cookie sheet (I use about 1/2 bag for 1/2 gallon ice cream) and bake for 5-10 minutes, stirring occasionally until toasted. Watch it carefully, it can burn quickly!
To Prepare the Ice Cream:
Note: If you can find cinnamon ice-cream at your grocer, that is the easiest way to prepare this dessert. I, however, have not been able to find it over the past couple of years, so this is my improvisation!
Soften 1/2 gallon of good vanilla bean ice cream, and scoop out the entire container into a large bowl. In a smaller bowl combine until well blended 1/2 cup (do not pack) brown sugar, 3 tablespoons of ground cinnamon (more or less to your liking) and 1/4 teaspoon of salt.
Sprinkle cinnamon mixture over ice cream and stir until well combined. You can use a stand up mixer with a paddle attachment if you like, but do not use a hand mixer. Return to freezer until firm enough to scoop into balls that will hold their shape.
Scoop out 1/2 cup size portions into round balls and roll in coconut, giving each one a generous coating. Store in an airtight container until ready to serve. I like to make these ahead of time, but you can save this step until you are ready to serve if you like.
Homemade Chocolate Sauce Recipe:
**You will never buy Hershey's syrup ever again!!**
3/4 c. milk (whole milk works best)
1 Tbs. real butter
3 oz. unsweetened chocolate (use a high quality baking chocolate)
1 1/2 c. sugar
3 Tbs. light corn syrup
1 tsp. vanilla (Mexican vanilla is wonderful if you have it!)
Note: If you do not have unsweetened chocolate on hand, you may also substitute 1/3 cup semi-sweet chocolate chips and reduce the sugar amount to 1 cup, and the recipe will turn out fine.
Heat milk over low heat and melt butter and chocolate in it, stirring constantly until smooth. Add in sugar and corn syrup and cook, stirring for about 5 minutes. Stir in vanilla. Serve hot or cold. Refrigerate any leftovers.
Any leftover sauce is best polished off during the kids' nap time, and pairs well with everything, including the crusts of leftover pb & j sandwiches caked in Cheetos dust.