Summer Snowballs

• 1 1/2 pints vanilla ice cream
• Toffee chips
• Sweetened shredded coconut
• Sliced almonds

1. Preheat the oven to 350F if using coconut or almonds.
2. Spread the coconut and/or almonds on a rimmed baking sheet and toast in the oven, tossing occasionally, for 8 to 10 minutes.
3. Transfer to a plate, and let cool completely before using.
4. Tightly cover a baking dish with plastic wrap, stretching it over the top (this will prevent the snowballs from flattening on the bottom.)
5. With an ice-cream scoop, form vanilla ice cream into 8 balls, dipping the scoop in hot water as you work and dropping the balls onto the prepared dish.
6. Freeze until firm, about 30 minutes.
7. One at a time, remove the balls from the freezer, roll in the desired topping, and return to the freezer.
8. Freeze until set, at least 10 minutes and up to 2 days, before serving.

vanilla ice cream, toffee chips, coconut, almonds

Taken from www.epicurious.com/recipes/food/views/summer-snowballs-383264 (may not work)