Ingredients
1 1/2 pints vanilla ice cream
1/2 cups toffee chips
1/2 cup toasted coconut
1/2 cup toasted almonds
Preparation
With an ice-cream scoop, form ice cream into 8 balls, dipping scoop in hot water as you work and dropping balls onto prepared dish. (To prepare the dish, tightly cover a baking dish with plastic wrap, stretching it over the top; this will prevent the snowballs from flattening on the bottom.) Freeze until firm, about 30 minutes.
One at a time, remove balls from freezer, roll in desired coating (1 1/2 cups total), and return to freezer. Freeze until set, at least 10 minutes, before serving.
TOFFEE CHIPS: Use toffee chips straight from the bag, or crush up your favorite candies.
TOASTED COCONUTS: Spread sweetened shredded coconut on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
TOASTED ALMONDS: Spread sliced almonds on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
