Line a baking sheet with waxed paper. In a resealable plastic storage bag, combine the coconut and dry gelatin. Close the bag and shake until the coconut is completely colored; place in a shallow dish.
Scoop the ice cream into 6 balls and roll in the coconut mixture one at a time. Place the coated ice cream balls on the baking sheet, cover loosely, and freeze until firm. Serve, or cover well and keep frozen until ready to serve.
Note: You can make these in as many different colors as there are gelatin colors!