This is a great warm-weather treat.
1.75 quarts vanilla ice cream
1½ cups flaked coconut
1½ cups pecans, toasted and chopped
Butterscotch or Chocolate Sauce (recipes follow)
Using a large scoop, form balls of vanilla ice cream. Roll the balls in the coconut or chopped pecans. Place on a cookie sheet, cover, and store in the freezer for 12 hours. You can then place them in a large resealable plastic bag and store in the freezer for 1 week. To serve, place the frozen, covered ice-cream balls in sherbet glasses. Serve with chocolate or butterscotch sauce.
Makes 8 servings.