Coconut Ice

INGREDIENTS

  • 1 container of Chapman's Vanilla Ice Cream
  • 1 package Mini Marshmallows
  • ¼ cup Margarine
  • 1 tsp Vanilla
  • 1 package Shredded Coconut that has been toasted until golden in your oven

DIRECTIONS

Melt the marshmallows and margarine in a saucepan and continue to mix until melted. Add the vanilla and stir again until combined. Sprinkle ¼ of the toasted coconut in a muffin pan. Pour about a ¼ cup of the marshmallow mixture into the muffin pan. Sprinkle again with coconut. Add large scoops of Chapman's Ice Cream on top of the coconut/marshmallow mixture. Repeat the coconut/marshmallow method. Put the muffin pan in the freezer covered with saran wrap. To serve: remove from the freezer for at least 5 minutes before serving.

Submitted by Karen of Smithville, Ontario