This recipe for Coconut Ice Cream Roll, by Kara Johnson, is from Our Family Cookbook - 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 gallon vanilla ice cream (appx) 1/2 gallon sherbet, flavor of choice 2 c. toasted coconut
Line jelly roll pan with waxed paper. Spread vanilla ice cream over waxed paper to cover approximate base of pan. Freeze until solid; at least 1 hour. Spread sherbet on top of vanilla ice cream and freeze again until solid. Using waxed paper, gently roll ice cream into a log. Coat outside of ice cream roll with toasted coconut. Slice and serve.
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