Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
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30 Minute Meals
Ice Cream with Toasted Coconut Topping
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- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 342
- Total Fat
- 24 g
- Saturated Fat
- 17 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 29 mg
- Sodium
- 113 mg
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 342
- Total Fat
- 24 g
- Saturated Fat
- 17 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 29 mg
- Sodium
- 113 mg
Ingredients
Directions
- Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping.
