Roasted Pecan Ice Cream Ball Recipe

Time1h

Serves8

Vanilla ice cream rolled in brown sugar roasted pecans and red chile – smothered in chocolate sauce

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Ingredients

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1
Scoop and Shape Ice Cream
Using an ice cream scoop, scoop out the vanilla ice cream and form it into balls. Place the ice cream balls on a parchment-lined baking sheet. Once shaped, place the baking sheet in the freezer for at least 30 minutes to firm up.

2
Toast and Mix
In a medium skillet over medium heat, melt the unsalted butter. Add the chopped pecans and stir for about 2 minutes until fragrant. Then, add the brown sugar and red chile powder, stirring continuously for another 3-5 minutes until the pecans are well coated and the sugar is caramelized. Remove from heat and let cool.

3
Make Chocolate Sauce
In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat and set aside.

4
Roll Ice Cream Balls
Once the ice cream balls are firm, remove them from the freezer. Roll each ice cream ball in the cooled roasted pecan mixture until fully coated. Return the coated ice cream balls to the freezer for about 10 minutes to set.
5
Serve
Remove the ice cream balls from the freezer and place them on serving plates. Drizzle the warm chocolate sauce over the top and serve immediately.