Crunchy Raspberry Ice Cream Balls - cooking recipe

Ingredients

8 scoops raspberry ripple ice cream
7 oz white chocolate, chopped
3/4 cup flaked coconut, toasted
5 cups puffed rice cereal

Preparation

Line a large baking sheet with parchment paper. Roll scoops of ice cream into balls. Place balls on the prepared pan. Freeze for 30 mins or until firm.
Place chocolate in a medium bowl over a saucepan of simmering water (don't let base of bowl touch water). Cook and stir for 3 mins or until melted and smooth.
Mix coconut and cereal in a large bowl.
Working quickly, remove ice cream balls from freezer one at at time. Using 2 forks, carefully dip each ball into melted chocolate, turning to coat. Immediately roll in coconut mixture to coat well. Return to the freezer.
Repeat with remaining ice cream balls, melted chocolate and coconut mixture. Freeze for 30 mins or until firm.