If you remember, I recently made no churn vanilla bean ice cream, the perfect blank canvas ice cream for any dessert. This dessert starts with 2 scoops of the ice cream that are rolled into a ball. Now, I know it’s not usual to handle ice cream, but in order to get ice cream balls, they do need to be shaped. I wore food safe plastic gloves, this puts a barrier between the cold ice cream and your skin. You have work quickly or the warmth of your hands can start the ice cream melting. To help slow this down, you can dip your hands in chilled water before you roll the ice cream. The ice creams need to go immediately into the freezer for 30 to retain their shape. If they’re not perfect when they go in, you can shape them a little after they have frozen. After the 30 minutes, they are coated with melted chocolate. I like semi-sweet chocolate, your preference is up to you. While the chocolate is still melted (it hardens quickly once poured over the ice cream), toasted pecans are sprinkled on so they stick to the chocolate and that’s it! Simply serve with your favorite caramel sauce, a garnish of raspberries and cookie and dessert is served. This dessert makes a great make ahead and they will keep in the freezer for a couple days then you just have to plate when you need them. If you’ve tried these Chocolate Pecan Coated Ice Cream Balls or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Banana Ice Cream, 1 Ingredient
