By Coconut Almond Ice Cream Balls with Raspberry Sauce is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Coconut Almond Ice Cream Balls with Raspberry Sauce captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Coconut Almond Ice Cream Balls with Raspberry Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Ice Cream Balls:
1 pint raspberry ripple ice cream
1 cup crushed graham crackers
1/2 cup shredded coconut
1/4 cup chopped almonds
For the Raspberry Sauce:
1 cup fresh raspberries
2 tablespoons sugar
1 tablespoon lemon juice
PREPARATION STEPS
Prepare the Ice Cream Balls:
Scoop the raspberry ripple ice cream into balls using a cookie scoop or ice cream scoop. Place the scoops on a parchment-lined baking sheet.
Once you’ve formed the balls, freeze them for about 30 minutes to firm up.
Coat the Ice Cream Balls:
In a shallow bowl, mix together the crushed graham crackers, shredded coconut, and chopped almonds.
Remove the ice cream balls from the freezer and roll each ball in the graham cracker mixture until fully coated. Return the coated ice cream balls to the baking sheet.
Make the Raspberry Sauce:
In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice
Cook gently, stirring until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Remove from heat and let cool slightly.
Serve:
Serve the coconut almond ice cream balls drizzled with the homemade raspberry sauce. Enjoy this refreshing dessert!
Nutritional Information:
Prep Time: 15 minutes
Cooking Time: 7 minutes
Servings: 6
Calories: Approximately 180 per serving
Nutritional Breakdown (per serving):
Calories: 180
Protein: 2g
Fat: 9g
Carbohydrates: 25g
Treat yourself to this refreshing dessert that combines the tropical flavors of coconut and almond with the tartness of raspberry!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
