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.
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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
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:
💡Tips That Make a Difference
- Use a deep glass bowl: A 2-quart microwave-safe bowl prevents boil-overs when cooking thick sauces.
- Don’t stir the chocolate: Let the milk melt the chocolate from above. Stirring too soon can cause scorching.
- Microwave on MEDIUM and check early. Start checking at 5 minutes. The chocolate should be soft—not bubbling.
- Reheat slowly: Warm leftovers in short bursts, stirring often to keep it smooth.
Pecan Ice Cream Balls Recipe with MIcrowave Hot Fudge Sauce
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
- 2¼ cups (270 g) powdered sugar
- 6 ounces (170 g) unsweetened chocolate
- ⅔ 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
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.