- 1 graham cracker rectangle, crushed (about 1/4 cup)
- 1/4 cup mini marshmallows, cut into qurters
- 2 tablespoons semisweet chocolate mint morsels
- 1 cup light chocolate ice cream
- 1/2 cup malted milk balls, chopped
- 1 cup light vanilla ice cream
- 1/2 cup sweetened coconut, flaked and toasted
- 1 cup lemon sorbet, fat-free
- 1/2 cup chocolate cookies, chopped
- 1 cup raspberry sorbet, fat-free
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Line a large baking sheet with aluminum foil and place in the freezer.
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Place the coatings for each individual snowball variety on its own sheet of wax paper or in separate shallow plates or bowls.
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Roll a scoop (1/3 to 1/4 cup total) of ice cream or sorbet in the coating; pat coating onto the ice cream if necessary. Tip: I used a #16 scoop which holds about 1/3 cup of ice cream, but you could make them any size you’d like.
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Arrange the prepared ice cream balls on the prepared baking sheet in the freezer. NOTE: It is best to work with one snowball at a time. Freeze the prepared ice cream balls until solid, approximately (1) one hour.
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Store the frozen snowballs in airtight container in the freezer for up to 1 week.
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Each of the above individual snowball recipes makes 4 servings for a total of 16 servings.
Sources Recipe adapted from the Nestle’s Meals.com web site. Photo also from the web site.