Ice Cream Snowballs

By CheeseDiva

Ingredients

• Vanilla Ice Cream
• short coconut
• cupcake liners
• red/green icing for trim

Preparation

Step 1

Begin by forming your big scoops of ice cream. Use a rounded ice cream scooper and run it under hot water; then blotit on a paper towel before scooping into the ice cream bucket. Quickly place the scoop back into the freezer by setting them into extra cupcake cups, a muffin tin, or on waxed paper. Best results by then taking the re-frozen ball of ice cream and rolling it into a ball with my hands, rolling it through a pile of unsweetened coconut (which comes in smaller, “fluffier” pieces than the long strands of sweetened coconut) and then quickly placing it into a Wilton ruffled baking cup. Place them back into the freezer to harden.
Place the red icing in a piping bag fitted with a coupler and a small round tip, like Tip #2 or #3 and the green icing in a bag fitted with a leaf tip, like Tip #67. Remove the hardened “snowball” from the freezer and pipe a ring of leaves in a wreath pattern around the top. You may want to use a circular object like a cookie cutter or a clean cap to make a slight circular indentation in the ice cream to follow. The leaves should be fairly small and facing in different directions to give the holly wreath some texture. Finish the wreath by piping several clusters of three small red “berries.” Place a candle in the center of the wreath and return to freezer