Print Recipe

Pecan Balls Floating in Fudge Sauce

RG

Ingredients

  • 1/2 gallon vanilla ice cream
  • 4 cups toasted pecan halves
  • 4 to 6 cups chocolate sauce

Instructions

  1. Line a baking sheet with parchment paper or aluminum foil.
  2. Scoop very firm ice cream into a ball about the size of a baseball, rolling between your hands to shape.
  3. Roll each ice cream ball in toasted pecan halves until well coated; place balls on baking sheet.
  4. Place ice cream balls in freezer.
  5. To serve, cover the bottom of a dessert plate with chocolate sauce (1/4 to 1/2 cup sauce) and place pecan ball in the center of sauce.

Yield: 12 servings


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