Pecan Ice Cream Balls with Microwave Hot Fudge Sauce

Sneak Preview: These pecan-covered ice cream balls are the ultimate make-ahead dessert. Rolled in toasted nuts and frozen until needed, they’re served with a rich microwave hot fudge sauce that’s silky-smooth and ready in minutes.

ICE CREAM BALLS rolled in pecans WITH HOT FUDGE SAUCE on topPin

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I normally don’t think about Easter dinner much before Good Friday. But once I started blogging, dessert started creeping onto my radar days (okay, weeks) ahead.

Since dinner is after church, I always want something I can make well ahead of time. These retro pecan-covered ice cream balls—topped with rich, microwave fudge sauce—are exactly the kind of dessert that earns freezer space. Simple, nostalgic, and crowd-pleasing.

This hot fudge sauce recipe originally came from Helen Corbitt’s Cookbook(paid link). Her version used a double boiler and 30 minutes on the stove. Mine takes one bowl and a microwave—and I think she’d be okay with that.


Ingredients and Substitutions

  • ICE CREAM: Vanilla is classic, but coffee, mint, or chocolate chip work just as well.
  • PECANS: Toast for the best flavor. Substitute walnuts or almonds if you prefer.
  • UNSWEETENED CHOCOLATE: This recipe uses 100% unsweetened chocolate for rich, bittersweet flavor. Substitute 70% dark chocolate if needed—just reduce the powdered sugar slightly (start with 2 tablespoons less) to balance the sweetness.
  • POWDERED SUGAR: Sweetens and thickens the sauce.
  • EVAPORATED MILK: Creates a creamy texture—don’t use sweetened condensed milk.
  • BUTTER: Adds richness and helps the sauce emulsify.
  • SALT + VANILLA: Balance and enhance the chocolate flavor.
  • HEAVY CREAM (optional): Use only if the finished sauce is too thick—never substitute water.

Variations and Toppings

ice cream balls covered with candyPin

While I usually go with vanilla ice cream and toasted pecans, these work just as well:

  • Coffee, mint, or chocolate chip ice cream
  • Toasted walnuts, almonds, or microwave candied pecans
  • Chopped candy bars, mini M&Ms, or rainbow sprinkles for kids

To coat, shape each ice cream ball and roll in your topping of choice. Return to the freezer to firm up.

Here’s how I do it:

rolling ice cream balls in toasted pecansPin

💡Tips That Make a Difference

  1. Use a deep glass bowl: A 2-quart microwave-safe bowl prevents boil-overs when cooking thick sauces.
  2. Don’t stir the chocolate: Let the milk melt the chocolate from above. Stirring too soon can cause scorching.
  3. Microwave on MEDIUM and check early. Start checking at 5 minutes. The chocolate should be soft—not bubbling.
  4. Reheat slowly: Warm leftovers in short bursts, stirring often to keep it smooth.

ICE CREAM BALLS rolled in pecans WITH HOT FUDGE SAUCE on topPin
Yield: 4 balls

Pecan Ice Cream Balls Recipe with MIcrowave Hot Fudge Sauce

These ice cream balls are rolled in toasted pecans and served with hot fudge sauce.
4 from 9 votes
PRINT RECIPE PIN RECIPE
Prep time: 10 minutes
Cook time: 38 minutes
Total time: 48 minutes

Ingredients
 

Ice Cream Balls

  • 2 cups (260 g) ice cream
  • 1 cup (110 g) toasted and chopped pecans

Hot Fudge Sauce

  • ½ cup (113 g) butter
  • cups (270 g) powdered sugar
  • 6 ounces (170 g) unsweetened chocolate
  • cup (151 g) evaporated milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • heavy cream if needed

Instructions

Ice Cream Balls

  • Scoop out 2 cups (260 g) ice cream. Wearing plastic gloves, shape into rough balls.
  • Roll the ice cream in 1 cup (110 g) toasted and chopped pecans (or sprinkles/candy).
  • Place on a lined tray and freeze until firm. Wrap well to store.

Hot Fudge Sauce

  • In a 2-quart microwave-safe bowl, melt ½ cup (113 g) butter on HIGH for about 1 minute 15 seconds.
    Stir in 2¼ cups (270 g) powdered sugar.
  • Lay 6 ounces (170 g) unsweetened chocolate on top. Pour ⅔ cup (151 g) evaporated milk over the chocolate. Do not stir.
    Microwave on MEDIUM for 6–8 minutes until the chocolate is just melted.
  • Add ¼ teaspoon salt and ¼ teaspoon salt. Beat until glossy and smooth.
    If too thick, add heavy cream 1 tbsp at a time. Do not use water.
    Store sauce in the fridge and reheat gently in the microwave as needed.

Notes

The calories are figured on the pecan-covered ice cream balls only. The kind of ice cream you use will cause this to vary. The fudge sauce is not included because this recipe makes a lot more than you will need for four servings.

Nutrition

Serving: 1ice cream ball | Calories: 308kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 29mg | Sodium: 53mg | Potassium: 233mg | Fiber: 3g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Final Thoughts

These pecan ice cream balls have been a family favorite for years, and the microwave fudge sauce is just too good not to share. Spoon it into a small glass jar, tie it with a ribbon, and you’ve got a thoughtful (and decadent) hostess gift. Whether you’re planning ahead for a holiday dinner or just want something sweet tucked away in the freezer, this make-ahead dessert is one worth sharing.

—Paula, your microwave-loving Home Economist

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4.45 from 9 votes (9 ratings without comment)

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Recipe Rating




22 Comments

  1. P.S. from Connie
    Helen’s original recipe calls for bittersweet chocolate. I supposed unsweetened could work but they are not the same.

  2. Yes, the Helen Corbitt’s Cookbook (1957) is the original of this fabulous and very easy Fudge Sauce recipe along with two other chocolate sauce recipes one reader mentioned. This is a wonderful cookbook and I couldn’t cook without it!! That said, please amend your recipe for the current reader. Whereas Helen used the term “squares of chocolate”, that term is no longer applicable due to changes in packaging. Squares actually means ounces in old recipes. Your readers will be sorely disappointed if they take squares literally. Bars now are 4 ounces instead of 8. A young friend of mine took squares (rectangles) literally which meant she used 1/4 to 1/2 ounce of chocolate causing the failure (and disappointment) of her recipe. ANY old recipe saying “squares” must be changed to “ounces”!!

    1. Hi Connie,
      Thanks so much for writing. I have not made that recipe in many years so it was due a good updating. I changed the squares to ounces to avoid confusion.

      I’ve done some research and I don’t think the “bitter” issue is quite so clear cut. Ms Corbitt didn’t call for “bittersweet” chocolate. She specified “bitter” chocolate which could have referred to unsweetened chocolate back then. Throughout the entire book, she refers to “bitter” chocolate in many of her recipes, but never bittersweet. She ocassionally refers to Baker’s chocolate which was commonly sweet chocolate back then. But of course, they now make unsweetened chocolate among other things. Confusing!!!

      At any rate, we made the Fudge sauce at the Greenhouse spa (where she created all the menus with her recipes) with unsweetened chocolate and it was wonderful, so that’s the way I do it. I think the sauce would be way too sweet with bittersweet chocolate but each to his own on that.

      Again, thanks for writing. I’m always striving to make my recipes clearer and hopefully, this will help.

      p.s. I wish we could talk. I would love to know which recipes you like and make a lot from that book. I probably cook even more recipes from her “Cooks for Company” cookbook. My monkey bread is an adaptation from that one.

  3. Pam BaiLey says:

    Had this just today at a up scale resturant. Tasted like the pecans had a sweet coding on them but didnt see anything in reciepe for this. .

    1. Hi Pam,
      Sugar-coated pecans would take this recipe over the top. Yum! I’m going to try it. Thanks for writing.

  4. Your fudge sauce calls for bitter chocolate. Do you mean bittersweet or unsweetened? It looks so good and so easy!

    1. Lynn, I double checked and it’s just as I thought. Unsweetened. I changed the recipe on my blog. Thanks so much for letting me know because that was confusing.

  5. P. S. I left out butter and vanilla.

  6. Back in the 70’s, I had a Helen Corbitt cookbook that had a superb hot fudge sauce, different from the one you feature. It had regular milk, unsweetened chocolate, cocoa, sugar, salt, … the rest I’m unsure of, maybe some corn syrup? Unfortunately, I do not recall the proper amounts of the ingredients. I had searched a number of cookbooks and tried innumerable chocolate sauces looking for one easy to make and with a wonderful thick syrupy, glossy consistency. This one was an immediate hit and I made it weekly for our family Sunday night dessert ritual. Do you by any chance know that recipe?

  7. YUM! I love ice cream. This is a really great way to dress up store bought ice cream – I love it! I’ll be doing this at my next get together.

  8. I love this dessert. YUM! Ice cream is perfect no matter how you serve it!!!

  9. You can NEVER go wrong with ice cream. I’d love the pecans and the boys would totally go for the sprinkles!

  10. What a fun dessert! I love the ones covered in sprinkles.

  11. Those ice cream balls would be perfect for Easter dessert! My nephews and nieces would LOVE them! I would have to figure out how to make the balls before they melted on me…
    Thank you for visiting my blog! I treated myself to a new bundt pan from Sur La Table which has become my favorite store since starting TWD! =)

  12. I just bookmarked this page! I have vanilla and cookies and cream ice cream in the freezer. Several bags of pecans and almonds, and everything I need to try that hot fudge sauce! Mmmmm! Can’t wait!

  13. How yummy! My philosophy is, if it’s not chocolate, it’s not dessert. I think I just gained 5 lbs looking at this.

  14. Crystal's Cozy Kitchen says:

    Oh My! Those look way too delicious!

  15. I shudder to think what would happen if your microwave shorted out. 🙂 The dishes you can make with that thing – amazing! Can I come for Easter? Mom never would have served ice cream balls! These look so wonderful – especially for the hot summer months. And that fudge sauce…
    Mike — sheepishly admitting I have (and use) my mom’s Revereware double boiler (wedding cookware) from ’57.

    1. Mike, I think using a double boiler may actually qualify you to be an official chef–unlike me, since I’m always looking for the quickest way to put healthy and delicious food on the table without pouring it out of a can or a box.

  16. Just give me the hot fudge and a spoon.
    Mimi

  17. YUM! What a fabulous dessert! Ice cream lovers everywhere will love this recipe. You make it look soooooo easy,and as always the photos are awesome!

  18. Christine @ Fresh Local and Best says:

    This looks like a luxurious hot fudge sauce. I should have known that you had a culinary background, your desserts are always so exquisite!