An orange and coconut ambrosia
sauce served over vanilla ice cream.
Ice
Cream Ambrosia
- 3 to 4 oranges
1/2 cup shredded coconut
2 to 3 pints vanilla ice cream
- Grate enough orange rind
to make 1 teaspoon.
- Peel and section oranges,
reserving any juice.
- Lightly toss orange sections,
coconut, orange rind and juice; chill.
- Scoop ice cream ahead
of serving time and place on serving plates; hold in freezer.
- To serve, spoon ambrosia
mixture over ice cream.
Makes 4 to 6 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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