Sunday, October 5, 2008

jonathan's ice-cream sheep

Ice-Cream Sheep By Paula Weed
1/2 gallon (1.89 l) vanilla ice cream
2 cups shredded coconut
12 large black gumdrops
48 small black gumdrops toothpicks
1. Scoop and shape the ice cream into twelve 2 1/2″ (6.4 cm) balls. Place any leftover ice cream in the freezer to eat at another time.
2. Roll the ice-cream balls in the shredded coconut to coat; place on a cookie sheet covered with waxed paper.
3. Push a toothpick in the flat end of each gumdrop. For each sheep's legs secure four small gumdrops under each ice-cream ball. Place a large gumdrop on the front of each ice-cream ball for a head.