Categories: Frozen desserts

Ingredients

• 1 quart vanilla ice cream, slightly softened
• 6 coconut macaroons, crushed
• 1 1/2 Tbsp. sherry
• 2 Tbsp. macaroon crumbs or slivered almonds

Directions

1. Whip ice cream with electric mixer. Add macaroons and sherry. Spoon mixture into molds or paper muffin cups. Sprinkle with 2 Tbsp. crumbs or almonds and freeze. Let stand at room temperature 15 minutes just before serving.

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