COCONUT VANILLA ICE CREAM WITH BLUEBERRY SALSA

Ingredients Weight Measure
Blueberries 2 cups
Sour cream 8 oz.
TABASCO® Brand Habanero Sauce 1 tsp.
Lime juice 1 Tbsp.
Orange juice 2 Tbsp.
Cinnamon 1/4 tsp.
Brown sugar, light 1 tsp.
Ice cream, vanilla 8 scoops
Coconut flakes 12 oz.

Method

  1. Scoop ice cream and roll in coconut flakes. Place back in freezer.
  2. Mix remaining ingredients together with one cup blueberries to make salsa.
  3. Place ice cream ball into glass and top with blueberry salsa.
  4. Garnish with remaining blueberries.

Yield: 8 ea.