Yield: 8 ea.
|Sour cream||8 oz.|
|TABASCO® Brand Habanero Sauce||1 tsp.|
|Lime juice||1 Tbsp.|
|Orange juice||2 Tbsp.|
|Brown sugar, light||1 tsp.|
|Ice cream, vanilla||8 scoops|
|Coconut flakes||12 oz.|
1 Scoop ice cream and roll in coconut flakes. Place back in freezer.
2 Mix remaining ingredients together with one cup blueberries to make salsa.
3 Place ice cream ball into glass and top with blueberry salsa.
4 Garnish with remaining blueberries.