Ingredients
1
pint (2 cups) vanilla ice cream
1
pint (2 cups) chocolate ice cream
2
cups shredded coconut
16
semisweet chocolate chips
Preparation
Line cookie sheet with waxed paper. With 1/2-cup ice cream scoop, scoop 4 balls of vanilla ice cream and 4 balls of chocolate ice cream onto cookie sheet. Freeze 30 minutes or until firm.
Working quickly, roll each vanilla ice cream ball in coconut, coating well. Repeat with chocolate ice cream balls, coating well. Return to cookie sheet; freeze 30 minutes or until firm.
Press 2 chocolate chips into each ice cream ball to look like ghost eyes. Freeze until serving time.
