Recipe courtesy of Deborah Fewell
Recipe courtesy of Deborah Fewell
Show:
Food Network Specials
Episode:
The Next Food Network Star, Part 5
Vanilla Ice Cream with Toasted Coconut Flakes
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 28 g
- Saturated Fat
- 18 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 5 g
- Cholesterol
- 88 mg
- Sodium
- 108 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 28 g
- Saturated Fat
- 18 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 5 g
- Cholesterol
- 88 mg
- Sodium
- 108 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Toast coconut flakes until golden brown. Put flakes in a bowl and toss with melted butter. Scoop ice cream into 4 dessert bowls and sprinkle toasted coconut flakes, while warm, on top of ice cream. Serve.
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