Coconut Tortoni

By carvalhohm

Ingredients

• 1 pint vanilla ice cream, softened
• 12 maraschino cherries, chopped
• 1 1/2 cups frozen whipped topping, thawed
• 1/4 cup sweetened cocoa
• 1/2 cup crumbled coconut macaroons (see Note)

Preparation

Step 1

Line 6-cup muffin tin with paper baking cups.

In large bowl, combine ice cream and cherries; mix well and scoop into baking cups. Place in freezer until firm.

In medium bowl, combine whipped topping and cocoa; mix well and spoon over ice cream mixture. Top each with crumbled macaroons. Cover and freeze for at least 2 hours, or until firm, before serving in paper cups.

Note:

No macaroons on hand? No problem, just substitute 1/2 cup toasted coconut.