Ingredients
1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters
Vanilla-Bourbon Butterscotch Sauce
Unsweetened flaked coconut, for serving (optional)
Preparation
Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.
