Page 196 - Betty Crocker - Halloween Cookbook

Coconut-Covered Ice Cream Ghosts

PREP TIME: 20 Minutes • START TO FINISH: 1 Hour 20 Minutes • 8 servings (1 ghost)

Ice Cream Filling 1. Line cookie sheet with waxed paper. With ½-cup ice cream scoop,
1 pint (2 cups) vanilla ice scoop 4 balls of vanilla ice cream and 4 balls of chocolate ice cream
cream onto cookie sheet. Freeze 30 minutes or until firm.
1 pint (2 cups) chocolate 2. Working quickly, roll each vanilla ice cream ball in coconut, coating
ice cream
well. Repeat with chocolate ice cream balls, coating well. Return to
cookie sheet; freeze 30 minutes or until firm.
Decorations
2 cups shredded coconut 3. Press 2 chocolate chips into each ice cream ball to look like ghost
eyes. Freeze until serving time.
16 semisweet chocolate
chips 1 Serving: Calories 251; Total Fat 15g (Saturated Fat 11g); Sodium 96mg; Total Carbohydrate 28g
(Dietary Fiber 3g); Protein 4g Exchanges: 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2

Terrifying Tip

Freeze the cookie sheet before you begin scooping ice cream for
this recipe. This step will contribute to the quick freeze needed
to set the ice cream balls.

Betty Crocker Halloween Cookbook 194 • Frightful Cookies & Other Treats
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