| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Emlive06 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Coconut |
| 2 |
c |
Oreo cookies |
| 2 |
c |
M&Ms |
| 2 |
c |
Roasted peanuts |
| 3 |
lg |
Zip-lock bags |
| 4 |
|
Disposable pie tins |
| 4 |
|
Scoops Chocolate Mint Ice Cream -; (large scoops) |
| 4 |
|
Scoops Vanilla Ice Cream -; (large scoops) |
| 4 |
|
Scoops Chocolate Ice Cream ; (large scoops) |
| 1 |
c |
Sweetened whipped cream |
| 6 |
lg |
Strawberries; whole |
|
|
Powdered sugar; in a shaker |
INSTRUCTIONS
Preheat the oven to 350 degrees. Place the coconut on a parchment-lined
baking sheet. Place the pan in the oven and cook the coconut until slightly
toasted and golden, about 4 to 6 minutes. Remove from the oven and cool.
Place the cookies in a plastic zip-lock bag. Place the candy in a plastic
zip-lock bag. Place the peanuts in a plastic zip-lock bag. Using a small
meat mallet or the back of a large spoon, carefully smash each bag. You
want to smash the packages enough so that everything is in small pieces.
Make sure your ice cream is very hard. Shape the ice cream scoops into
balls. Place the scoops of ice cream on a parchment-lined baking sheet.
Place coconut, cookies, candy and nuts on four different pie tins. Roll the
ice cream balls in which ever pie tin you want. Place the ice cream back in
the freezer. To serve, place two ice cream balls in each bowl. Drizzle the
chocolate sauce over the ice cream. Garnish with the whipped cream,
strawberries, and powdered sugar. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-09-1998
Recipe by: Emeril Lagasse
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