After tempting you all with the Coconut Funfetti Ice Cream Cake last Sunday (and mentioning I made an extra one!) I couldn't very well leave you hanging without the cake ball recipe I used! I dialed up the vanilla and ice cream flavours even more with these rich spheres of wonder too, cramming in extra melted ice cream (new tubs need to be christened, right?) and vanilla-bean flecked frosting (I used some Super Vanilla Frosting I had in the freezer but normally I'd just add the vanilla bean to a tub of Duncan Hines). A little extra coconut flour kept everything together (plus it tasted good!) and in no time I had what felt like a gazillion bite-sized goodies hanging out in my freezer.
Since I didn't need to coat all of them at once, I gave them the IQF treatment on baking sheets before transferring them to a plastic bag. For a family member's birthday, I pulled out, milk-chocolate coated, decorated and packaged 6 of them, while the rest of them became a "thank-you" package for my supervisors after my summer camp volunteer stint ended. They're a fun, frugal and more casual way to celebrate when a whole cake is a bit too much - say, after
A Tailgating #SundaySupper?
Shared with Waste Not Want Not Wednesdays on Poor and Gluten Free.
Coconut Funfetti Ice Cream Cake Truffles
1 recipe Coconut Funfetti Ice Cream Cake, prepared
3 tbsp vanilla frosting (either homemade or storebought)
2 tbsp Gluten Free vanilla ice cream, softened
1 tbsp coconut flour
melted good quality milk chocolate and nonpareils, for decorating