Ingredients
½galvanilla ice cream
¾cupcocoa powder,sifted
½cupcoconut,shredded
orange and yellow food coloring
1cupwhipped cream
4yellow starbursts
red licorice,chopped finely
white sanding sugar
1tspground cinnamon
green sprinkles
Preparation
To form ice cream potatoes, scoop about ½ cup of ice cream onto a piece of plastic wrap.
Cover the ice cream with plastic wrap and press the ice cream into a russet potato shape. Freeze until firm for about 2 hours.
In a medium shallow bowl, add cocoa powder. Working one at a time, add an ice cream potato and roll to completely coat the ice cream in the cocoa powder.
Place the covered potato in the freezer while you roll the rest. While the potatoes are freezing, make the coconut cheese.
In a small bowl, add a couple of drops each of orange and yellow food coloring to the shredded coconut. Stir to combine.
Cut a thin slit out of the top of each ice cream potato then dollop whipped cream on top
Top each potato with a yellow starburst then sprinkle with licorice, white sanding sugar, cinnamon, and green sprinkles.
Serve immediately.
