Entry #2291, April 12, 2013

Spring is here and it has also invited the warm weather. Wouldn’t a cool dessert make you feel better? Now, even though we enjoy the warmth it can be a bit overwhelming which causes the need for a cooling agent, stat. Well look no further because the toasted pecan ice cream balls with hot fudge dipping sauce is perfect solution for that problem.  These deliciously decorated ice cream ball are great little bit sized snacks to keep you cool in the heat and sweet on the tongue!

Toasted Pecan Ice Cream Balls w/ Hot Fudge Dipping Sauce

Toasted Pecan Ice Cream Balls with Chocolate Dipping Sauce

Image via: Your Vegan Mom

Ingredients

½ pint of Vanilla Soy Ice Cream
1 cup of toasted Pecans
A pinch of Salt

Dipping Sauce

4 ounces of Dark Chocolate
½ cup of Soy Creamer
1 tablespoon of Non-Dairy Butter
½ teaspoon of Vanilla

Toasted Pecan Ice Cream Balls

Image via: Flickr

Directions

1. Take a sheet of wax paper and line it on a cookie sheet.  Put the cookie sheet in the freezer so it can get really cold.  Also put the ice cream in the refrigerator to soften it for about 15 minutes.
2. Pulse the nuts and the salt in a food processor to make coarse crumbs, the dish in put the nuts in a small dish.
3. Get the ice cream out and use either a cookie scoop or tablespoon, scoop out an ice cream ball, the take the ball and roll it around in the dish filled with the nuts, and place the ball on the cookie sheet at a time.  When you have all of your pecan coated balls on the cookie sheet then place the freezer for about an hour.
4. About 10-15 minutes before serving, make the chocolate dipping sauce.  Start by chopping the chocolate and place it in a heat proof bowl.  In a small pan on the stove bring the creamer and butter to a boil.
5. When the cream is hot, pour it over the chopped chocolate. Tap once on the counter and let sit for a minute. Add vanilla and stir until it is smooth and serve the dip with the balls.

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