- ¼ cup Dierbergs butter
- ⅓ cup flaked sweetened coconut
- ⅓ cup coarsely chopped Dierbergs pecans
- 2 tablespoons Dierbergs brown sugar
- ½ teaspoon ground cinnamon
- ½ cup Dierbergs flour
- ½ gallon Dierbergs vanilla ice cream
- ½ cup honey
In large skillet, melt butter over medium-high heat. Add coconut, pecans, brown sugar, and cinnamon; stir to combine. Sprinkle flour over top; cook stirring constantly until golden brown, about 8 to 10 minutes. Remove from heat; cool completely.
Scoop 8 ice cream balls. Roll each ice cream ball in crumb mixture to coat. (If at any point ice cream balls become too soft, return to freezer for a few minutes before continuing.)
Freeze in airtight container at least 2 hours or up to several days.
To serve, place ice cream balls in individual dessert dishes and drizzle honey over tops.
Serving Size: Per Serving
Fat: 25 g
Sodium: 106 mg
Carbohydrates: 55 g
Protein: 2 g
Saturated Fat: N/A