Pecan-Covered Ice Cream Balls with Hot Fudge Sauce will delight both the kids and adults in your family. You can make it all ahead of time and reheat the fudge sauce at the last minute.
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-Covered 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.
Why I would rather use my 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.
How to Make Pecan-Covered Ice Cream Balls:
Scoop out ice cream. Using plastic gloves, quickly mold ice cream into a rough ball and drop on a pile of toasted, chopped and cooled nuts. Roll to cover completely and return to the freezer to harden. Wrap well to store.
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- HOT FUDGE SAUCE
- 1/2 cup butter
- 2 1/4 cups powdered sugar
- 2/3 cup evaporated milk
- 6 squares unsweetened chocolate
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- In 2-quart Pyrex batter bowl, melt butter in the microwave for 1 minute, 15 seconds on HIGH. Stir in powdered sugar.
- Lay chocolate on top of sugar mixture in 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 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 sauce is too thick but never add water.
- Store sauce in the refrigerator and reheat as needed.
Amount Per Serving: Calories: 210 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 102mg Carbohydrates: 21g Fiber: 2g Sugar: 17g Protein: 3g