Pecan Ice Cream Balls Recipe with Hot Fudge Sauce

Home » Pecan Ice Cream Balls Recipe with Hot Fudge Sauce

Preview: Pecan Ice Cream Balls Recipe with Hot Fudge Sauce is ice cream formed into balls, rolled in toasted pecans, and served with homemade hot fudge sauce.

Looking for a make-ahead dessert? If you have room in your freezer and a gallon of ice cream, you’re set. Make the pecan ice cream balls ahead of time and reheat the fudge sauce at the last minute.

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

As an Amazon Associate, I earn from qualifying purchases.

Normally I don’t think about Easter dinner anytime before Good Friday. But my relatively new blogging addiction has me thinking about dessert already.

Since dinner will be after church, I want something I can prepare ahead of time–as in DAYS ahead of time. I think these retro Pecan Ice Cream Balls with Hot Fudge Sauce will be perfect.

Helen Corbitt was one of the greatest influences on my cooking because of my previous job in the kitchen at The Greenhouse. She published this wonderful hot fudge sauce recipe in Helen Corbitt’s Cookbook. Her directions called for using a double boiler and cooking for 30 minutes on the stove. 

Using your microwave to make the fudge sauce:

I prefer to use my microwave for the same delicious results in a third of the time.

First, I get out my trusty 2-quart glass batter bowl.   Two trips to the microwave and a good beating will produce a thick, rich, glossy, fudge-y sauce you can reheat (in the microwave if you are careful) at a moment’s notice.  Or pour the sauce into a pretty glass jar and give it away.


Ms. Corbitt also gave me the idea of making ice cream balls.  I usually use vanilla but coffee, chocolate chip, mint, cherry, etc. would all work.  Toasting whatever nuts you decide to use will bring out the flavor. Kids will go crazy for chopped candy or colored sprinkles instead of nuts.

ice cream balls covered with candy

How to make Ice Cream Balls and cover them with pecans or candy:

Scoop out ice cream.  Using plastic gloves, quickly mold ice cream into a rough ball and drop it on a pile of toasted, chopped, and cooled pecans or candy sprinkles. Roll to cover completely and return to the freezer to harden.  Wrap well to store.

logo for saladinajar
Join our community of adventurous cooks, and you, too, can create homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)

rolling ice cream balls in toasted pecans

More ways to dress up ice cream:

Pecan Ice Cream Balls Recipe with Hot Fudge Sauce

These ice cream balls are rolled in toasted pecans and served with hot fudge sauce.
4 from 7 votes
Prep Time 10 mins
Cook Time 38 mins
Total Time 48 mins
Course Ice Cream
Servings 4 balls



  • 2 cups ice cream - 260 gr
  • 1 cup toasted pecans - 110 gr


  • ½ cup butter - 113 gr
  • 2 ¼ cups powdered sugar - 281 gr
  • cup evaporated milk - 151 gr
  • 6 squares unsweetened chocolate - 168 gr
  • ¼ teaspoon salt - 1.5 gr
  • 1 teaspoon vanilla extract - 5 gr
  • Cream - if needed



  • Scoop out ice cream. 
  • Using plastic gloves, quickly mold ice cream into a rough ball and drop it onto a pile of toasted, chopped, and cooled nuts.
  • Roll the ice cream in nuts to cover the ball completely and return to the freezer to harden.  Wrap well to store.


  • In a 2-quart Pyrex batter bowl, melt butter in the microwave for 1 minute, 15 seconds on HIGH. Stir in powdered sugar.
  • Lay the chocolate on top of the sugar mixture in a glass bowl and pour milk over all. DO NOT STIR. Microwave on MEDIUM for 8 minutes. Check after 5 or 6 minutes. Chocolate should just be melted–no more. If you prefer, heat in a double boiler for 30 minutes.
  • Remove from the microwave and add salt and vanilla extract. Beat–slowly at first and then more vigorously. A portable mixer works perfectly but you could also use a whisk. Keep beating until silky smooth. Add cream 1 tablespoon at a time if the sauce is too thick but never add water.
  • Store fudge sauce in the refrigerator and reheat as needed.


You will probably won’t need all the fudge sauce for this recipe. (The calories are figured on using all of it.) 


Nutrition Facts
Pecan Ice Cream Balls Recipe with Hot Fudge Sauce
Serving Size
1 ice cream ball
Amount per Serving
Calories from Fat 666
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Ice Cream
Cuisine: American
Keywords: Hot fudge saucehot fudge sauce recipeice cream balls and pecans
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. 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!

  2. 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!

  3. Just give me the hot fudge and a spoon.

  4. 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.

  5. Crystal's Cozy Kitchen says:

    Oh My! Those look way too delicious!

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

  7. 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!

  8. 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! =)

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

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

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

  12. 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.

  13. 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?

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

  15. 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.

  16. 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.