Trader Joe's French Vanilla ice cream
Biscoff Spread (creamy kind)
Baker's Angel Flake Coconut
These Biscoff ice cream truffles were pretty easy to make for our summer party and the flavors of the Biscoff and coconut complimented each other really well. First, I put some shredded coconut in the oven at 350 degrees for maybe 10 minutes or so, until most of it looked toasted. I let the toasted coconut cool a bit and then poured into a small bowl. I scooped some Biscoff spread into a ziploc bag and snipped off a corner to get it ready for piping. I found this great tip for filling a ziploc bag for piping using a glass--I don't remember the original website, but here is another reference. I scooped a thin layer of ice cream into a flat-bottomed glass Pyrex bowl and piped swirls of Biscoff spread all over it. I spooned a thin layer of ice cream on top of all of that, piped on more Biscoff, spooned another thin layer of ice cream on top, then put the bowl in the freezer for at least a few hours to harden. When the Biscoff ice cream mixture was ready, I used a small ice cream scoop (this one from Sur La Table) to scoop out small balls of ice cream with Biscoff swirled in them. I rolled each ball in some toasted coconut, then immediately stuck it in the freezer.
At one point in the process, I stepped out of the kitchen to take care of something upstairs and Nate grabbed the Biscoff jar from the kitchen counter and helped himself! I had given him a little taste earlier and I guess he decided that he liked it. :)