Ingredients
- Sauce:
- 2 cups powdered sugar
- 1 1/2 cups half-and-half
- 2 cups chocolate chips
- 1/2 cup butter
- 1 tsp vanilla
- For the ice cream balls:
- 1 quart vanilla ice cream
- 1 cup coconut, toasted
- 1 cup crushed amaretti cookies
Preparation
Step 1
In saucepan, combine sauce ingredients (except for vanilla) and cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat and simmer for 8-10 minutes, stirring frequently, until thickened. Add vanilla and stir well. Cool in ice-water bath or refrigerator.
Slightly soften ice cream. Using scoop, form balls and place on parchment paper-lined baking sheets. Return to freezer. On shallow plate, combine toasted coconut and cookie crumbs. Remove ice cream balls and roll in coconut mixture to coat. Flash freeze in single layer until hard. Then package balls in rigid container, with wax paper separating layers. Place fudge sauce in rigid container. Label and freeze.
To thaw and serve: Let sauce stand at room temp. for 30-50 minutes, until softened, or heat in microwave or saucepan. Serve ice cream balls with fudge sauce drizzled on top.