• 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.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 451
Cholesterol: N/A
Fat: 25 g
Sodium: 106 mg
Carbohydrates: 55 g
Protein: 2 g
Fiber:
Saturated Fat: N/A