A simple, make-ahead version of the Mexican restaurant favorite. No frying needed!
1/4 cup Dierbergs butter
1/3 cup flaked sweetened coconut
1/3 cup coarsely chopped pecans
2 tablespoons Dierbergs brown sugar
1/2 teaspoon ground cinnamon
1/2 cup Dierbergs flour
1/2 gallon Dierbergs vanilla ice cream
1/2 cup honey
In large skillet, melt butter over medium-high heat. Add coconut, pecans, brown sugar, and cinnamon; stir to combine. Sprinkle flour over top; cook stirring constantly until golden brown and crumbly, about 3 to 4 minutes. Remove from heat; cool completely. Scoop 8 ice cream balls. Roll each ice cream ball in crumb mixture to coat. (If at any point ice cream balls become too soft, return to freezer for a few minutes before continuing.) Freeze in airtight container at least 2 hours or up to several days. To serve, place ice cream balls in individual dessert dishes and drizzle with honey.
Makes 8 servings
Servings: Per servingCalories: