This frozen dessert can be deceiving to the eye. The bite-size morsels look like candy but are really crumb-coated mini scoops of ice cream. The giveaway is the homemade ice cream sauces--butterscotch and chocolate--that are served with these frosty treats.
1. Scoop about 18 ice cream balls (about 1 heaping tablespoon each) onto parchment or waxed paper lined baking sheet. Freeze. Repeat with another lined baking sheet and remaining ice cream. Freeze 1 hour.
2. Toast coconut in dry skillet over medium heat, stirring occasionally, until light brown, 1 minute. Mix coconut, cornflake crumbs and cinnamon in plastic food-storage bag.
3. Remove 1 sheet from freezer. Working with half the balls (refrigerate other half), add 1 ball to coconut mixture; coat; shape into rounds, pressing coating into sides. Return to sheet. Repeat with other balls. Return to freezer. Repeat with other baking sheet. If balls begin to melt, return to freezer.To serve:
4. Drizzle sauces on a plate. Top with 3 or 4 bonbons.
1. Melt chocolate and butter in saucepan over medium heat, stirring until smooth. Slowly add heavy cream, stirring, until smooth and glossy. Add almond extract. Makes 1-3/4 cups.
1. Heat brown sugar, corn syrup, butter, cinnamon and ginger in saucepan (not nonstick) over medium heat to dissolve sugar, 8 minutes. Bring just to boiling. Remove from heat. Stir in half-and-half. Serve warm or at room temperature. Makes 1-1/4 cups.