Categories: Frozen Dessert
Ingredients
- Toasted-coconut ice cream cubes
- q can flaked coconut (3 1/2 oz.)
- 1 quart vanilla ice cream
- Hot Tropical Sauce
- 1 can purple plums (1lb. 13oz.)
- 1 can pineapple chunks or spears (1 lb. 4 oz.)
- 1 can whole apricots ( 1lb. 13 0z.)
- 1/2 tsp. ground or grated nutmeg
- 2 Tbsp. lemon juice
- 1/4 cup light corn syrup
- 1 Tbsp. melted butter
Directions
-
Toasted- coconut Ice Cream cubes;
- Preheat electric skillet to 400 degrees. Place coconut in skillet and toast about 7 minutes or until golden brown, stirring gently. Spread coconut on wax paper to cool.
- Cut ice cream into eight or ten cubes depending on number of servings desired. Roll in toasted coconut, wrap in foil or freezer-wrap and freeze.
-
Hot Tropical Sauce:
- Drain plums, pineapple and apricots and put fruit in electric skillet. Set temperature for 200 degrees. Combine nutmeg, lemon juice, corn syrup and butter and pour over fruit. Cover and cook about 15 minutes or until fruit is heated throughout. Occasionally lift cover and spoon syrup over fruit.
- Serve the hot sauce over the coconut-coated ice cream cubes.