Ice Cream Balls With Pecans And Caramel Sauce Recipes

PENUCHE CARAMEL ICE CREAM BALLS

Steps:

• Using a large ice cream scoop, scoop a heaping ball of dolce de leche. Before releasing the ice cream from the ice cream scoop, shove 1 mini peanut butter cup into the center of the ice cream ball. With a spoon push the ice cream over to cover the peanut butter cup. Repeat 3 more times. Roll the stuffed ice cream balls in the crushed up cookie crumbs and then transfer to the freezer for 15 to 20 minutes to firm up a bit. To serve, place an ice cream ball in a dessert bowl and pour both chocolate and caramel sauce over the top.

ICE CREAM BALLS WITH PECANS AND CARAMEL SAUCE

Steps:

• Make ice cream balls by dipping with an ice cream scoop and roll in nuts. Arrange ice cream balls in a glass dish and top with caramel or chocolate sauce. Top with fresh whipped cream and a cherry if desired.

CARAMEL-PECAN COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 2 Tbsp. nuts until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet.
• Microwave caramels and milk in separate microwaveable bowl for 30 seconds or until melted when stirred. Drizzle over cookie balls; sprinkle with remaining nuts. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

PECAN CARAMEL ICE CREAM

Steps:

• Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
• Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
• Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
• Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
• Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

CARAMEL PECAN ICE CREAM DESSERT

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

ICE CREAM BALLS

Steps:

• In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.

HOT ICE CREAM BALLS

Steps:

• For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible.
• Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream.
• Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold.
• ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard.
• Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs.
• Place immediately on tray in freezer; repeat with remaining ice-cream balls.
• Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating.
• They can now be left for several days until you wish to cook and serve them.
• Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.
• Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces.
• CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil.
• Reduce heat, simmer 3 minutes, stirring constantly.
• Sauce can be made ahead of time and warm through.
• *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls.