Chocolate-Coconut Chillers
Serves: 6
6 chocolate wafer cookies
1 pint vanilla ice cream, slightly softened
1 cup sweetened flaked coconut
2 tablespoons chopped almonds
1/3 cup chocolate-flavored hard-shell topping
Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer
cookie in each cup. In a large bowl, combine the ice cream and coconut; mix
well.
Using an ice-cream scoop, place a rounded scoop of the ice-cream mixture
into each cup. Top each with the chopped almonds and freeze for 1 hour, or
until
firm. Drizzle hard shell topping over each until the tops are completely
covered. Freeze until the chocolate shells are firm. Serve, or cover and
keep
frozen until ready to serve.
Note: Another favorite version of this is to mix chopped miniature
peanut-butter cups with the ice cream, then sprinkle with chopped peanuts
and top with
a chocolate-and-peanut-butter-flavored hard-shell topping.
Serves: 6
6 chocolate wafer cookies
1 pint vanilla ice cream, slightly softened
1 cup sweetened flaked coconut
2 tablespoons chopped almonds
1/3 cup chocolate-flavored hard-shell topping
Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer
cookie in each cup. In a large bowl, combine the ice cream and coconut; mix
well.
Using an ice-cream scoop, place a rounded scoop of the ice-cream mixture
into each cup. Top each with the chopped almonds and freeze for 1 hour, or
until
firm. Drizzle hard shell topping over each until the tops are completely
covered. Freeze until the chocolate shells are firm. Serve, or cover and
keep
frozen until ready to serve.
Note: Another favorite version of this is to mix chopped miniature
peanut-butter cups with the ice cream, then sprinkle with chopped peanuts
and top with
a chocolate-and-peanut-butter-flavored hard-shell topping.
