Toasted Coconut Snowball

Summertime and the livin’ is easy. Family, friends, favorite foods, cool refreshing drinks and sumptuous desserts keep the atmosphere at gatherings vibrant with happy sounds of laughter and great conversation.

Our gatherings always end with a variety of desserts—some complex and decadent, others simple—all of them delicious. One of my family’s favorite ice cream desserts is my version of the toasted coconut snowball with fudge sauce.

For this dessert, you can make all or some of the ingredients from scratch, or use good-quality, ready-made ingredients. Believe me, it’s a hit either way.

Simple and delicious. Have a wonderful summer.

By / Photography By Janice McHugh | June 14, 2017


For the Fudge Sauce:

Heat the cream and corn syrup to a gentle boil and remove from heat. Add chocolate and whisk well until fully melted and smooth. Let cool.

For the Toasted Coconut:

Preheat oven to 325°. Spread about 2 cups of (sweetened) coconut flakes on a cookie sheet and place on a rack set in the middle of the oven. Using a spatula or wooden spoon, stir frequently, paying special attention to the sides of the pan and watch closely to avoid over-browning. Toast the coconut to a golden color, about 10 minutes total time. Let cool completely.

To Assemble:

Drizzle (or pour!) desired amount of fudge sauce into your serving glass. I like to use a margarita or martini glass.

Scoop vanilla ice cream to your desired size, forming into a ball with an ice cream scoop. Roll the ice cream in the cooled toasted coconut. Place on fudge sauce and serve.


  • 1 quart vanilla ice cream
  • Fudge Sauce (recipe below)
  • Toasted Coconut (instructions below)
Fudge Sauce
  • 1 cup heavy cream or whipping cream
  • ½ cup light corn syrup
  • 10 ounces chocolate—bittersweet, semisweet or combination
Toasted Coconut
  • 2 cups of (sweetened) coconut flakes
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