- 1 of 3 Scoop about 18 ice cream balls (about 1 heaping tablespoon each) onto parchment or waxed paper lined baking sheet. Freeze. Repeat with another lined baking sheet and remaining ice cream. Freeze 1 hour.
- 2 of 3 Toast coconut in dry skillet over medium heat, stirring occasionally, until light brown, 1 minute. Mix coconut, cornflake crumbs and cinnamon in plastic food-storage bag.
- 3 of 3 Remove 1 sheet from freezer. Working with half the balls (refrigerate other half), add 1 ball to coconut mixture; coat; shape into rounds, pressing coating into sides. Return to sheet. Repeat with other balls. Return to freezer. Repeat with other baking sheet. If balls begin to melt, return to freezer.
- 1 of 1 Drizzle sauces on a plate. Top with 3 or 4 bonbons.
Servings Per Recipe: 8
Per Serving: 0 g fiber, 1 g pro., 76 kcal cal., 7 g Fat, total, 4 g carb., 4 g sat. fat, 14 mg chol., 4 mg sodium