Tuesday, December 7, 2021

Holiday Ice Cream Pecan Ball

 Karri Perry’s Holiday Ice Cream Pecan Ball

This is a great make-ahead dessert! Make the nuts ahead and assemble each pecan ball in advance of your event.  

Vanilla ice cream covered in chopped pralines, and toasted salted, buttery pecans… floating on a pool of caramel, topped with chocolate fudge, whipped cream, a mint sprig and a cherry.

For this recipe, make sure you have ample freezer space.  The prepared ice cream pecan balls will be made ahead and wait in the freezer until ready to serve.


4 cups of chopped pecans -divided

1/4 cup light brown sugar

1/2 tsp cinnamon 

1/8 tsp apple pie or pumpkin pie spice 

1/8 tsp salt

1 large egg (using the white only)


3 Tbs butter

1/2 tsp sea salt


Good Vanilla Ice Cream (I used Kroger Private Selection Country Vanilla-it’s my favorite)

Hershey’s Hot Fudge 

Hershey’s Caramel Sauce

Whipped Cream

Maraschino Cherries 

Fresh Mint Sprigs

For the Pralines (make ahead):

Use 2 cups of the chopped pecans

Using 1 large egg white-froth with a fork. Add 1/2 teaspoon vanilla extract.

Mix together 1/4 cup light brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon apple or pumpkin pie spice, and 1/8 teaspoon salt.


Froth the egg white for about 30 seconds with a fork, add the vanilla. Add the 2 cups of chopped pecans to coat in the frothy egg white mixture. 

Add the brown sugar, spices and salt to the nuts.  Coat the nuts and pour the coated nuts onto a parchment lined baking sheet.  

Spread the nuts out, evenly into one layer.  Bake on the middle rack of a preheated 300 degree oven for 20 minutes.  After 20 minutes, carefully stir nuts around on the baking sheet, this will help to dry them out. Again, make sure they are in one layer. Return the nuts to the oven for an additional 15-20 minutes until they look dry, and the nuts a fragrant.  Do not allow the nuts to over darken or burn.

Let the pralines cool to room temperature.  Store in a covered air-tight container until ready to use. If any nuts are clumped together, simply crumble or break them apart.

For the Toasted Buttery-Salted Pecans (make ahead)

Use 2 cups of chopped nuts

3 Tablespoons melted butter

1 teaspoon sea salt

In a small bowl, pour melted butter over the chopped pecans. Stir to coat.  On a parchment lined baking sheet, spread the nuts, sprinkle with the salt. Bake for 20-30 minutes on the middle rack of a preheated 300 degree oven. Allow nuts to cool to room temperature, before storing in an air-tight container.


Use a freezer safe plate or deep plastic container to place finished pecan balls upon after making.  Again, be sure to have freezer space to store the prepared pecan balls.

Mix 1 cup each of the chopped pralines and buttery salted chopped pecans together and place on a rimmed baking sheet in one even layer.  Set aside.

Using a large scoop (1-per serving), scoop 6 ice cream balls. Roll each scoop of vanilla ice cream in the chopped nuts.  Working quickly. press gently to adhere the nuts to the ice cream.  Replenish nuts as necessary.

Place the prepared ice cream pecan balls into the freezer right away to firm up-leave pecan balls in the freezer-covered, until ready to serve.

When ready to serve, on a plate or shallow bowl, add 2 Tablespoons of caramel onto the plate. Place the pecan ball on the caramel. Top pecan ball with 2-3 Tablespoons of hot fudge (gently warm chocolate in microwave if desired) top with whipped cream, mint and cherry.. 


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