Ice Cream Balls With Pecans And Caramel Sauce Recipes
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
ICE CREAM BALLS WITH PECANS AND CARAMEL SAUCE
Make and share this Ice Cream Balls With Pecans and Caramel Sauce recipe from Food.com.
Provided by Sharon123
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then place them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like. Enjoy!
Nutrition Facts : Calories 505.9, Fat 33.9, SaturatedFat 14, Cholesterol 83.2, Sodium 151.4, Carbohydrate 47.2, Fiber 3.1, Sugar 40.9, Protein 8.3
ICE CREAM BALLS
My mom used to make these - not sure where she got the recipe. Now I make them for my own family and they are a favorite. I've always followed the recipe as is, but I'm sure you could experiment with different flavors of ice cream. We have tried different toppings but the caramel seems to be the perfect compliment.
Provided by private name
Categories Frozen Desserts
Time 30m
Yield 16 balls
Number Of Ingredients 6
Steps:
- Mix graham cracker crumbs, peanut butter, sugar & cinnamon.
- Make balls out of the ice cream and roll in dry mixture.
- Freeze.
- Serve with caramel topping.
- -To make the balls: Cut a square 1/2 gallon of ice cream into 4 equal slices. Then cut each slice into quarters. Mold into a ball with your hands and by rolling it in the dry mixture. Only work with 1-2 "slices" at a time or the rest will melt too much while sitting out. It will also melt quicker if you take too much time to form the balls.
Nutrition Facts : Calories 188.7, Fat 9.8, SaturatedFat 5, Cholesterol 29, Sodium 96.4, Carbohydrate 22, Fiber 0.9, Sugar 17.6, Protein 3.7
CARAMEL ICE CREAM SAUCE
This can be served warm or cold over ice cream and it's wonderful. I like to add a couple of tablespoonfuls of toasted pecans now and then.
Provided by Hey Jude
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
- Serve hot or cold over ice cream; refrigerate leftovers.
CARAMEL PECAN ICE CREAM
This recipe came from my users guide for the Kitchen Aid Ice cream attachment. It was the first recipe I tried...excellent choice!! This is what homemade ice cream is about...rich and very decadent. The only thing I would do differently next time....is toast the pecans. Cooking time only reflects the 30 minutes churning not the freezer time.
Provided by katie in the UP
Categories Frozen Desserts
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
- Cover and chill for at least 6 hours.
- Follow instructions for your ice cream maker.
- Add nuts when they suggest.
PECAN CARAMEL ICE CREAM
This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.
Provided by rlt11_NMC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g
CARAMEL ICE CREAM SAUCE
In Reno, Nevada, Julee Wall berg stirs up this delightful dessert sauce on the stovetop. With its smooth texture and yummy taste from brown sugar, it's terrific drizzled over ice cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
ICE CREAM BALLS
These ice cream balls are a fun and easy dessert to fix-even the kids can help. The cereal adds a crunchy texture to the ice cream and makes an everyday treat something special. -Anne Marie Woodhull, Cedar Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.
Nutrition Facts : Calories 331 calories, Fat 18g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
HOT ICE CREAM BALLS
There is a great Chinese restaurant in my home town. Chinese is the predominant language spoken by its customers. This really adds to the atmosphere of believing that we are eating authentic Asian food. One of the specialities of the house is Hot Ice-cream Balls. I have a sneaky feeling that this is not a traditional recipe as I understand that Chinese cuisine does not offer a wide range of Chinese desserts. Anyway, I always without fail leave room in my tummy for Hot Ice-cream Balls. After patronising this restaurant for a considerable time, I plucked up enough courage one night toward the end of the evening, when only a few customers were left, to ask the waiter if I could have the recipe. No, to be honest, I begged for the recipe. :) After much to-do which involved remaining customers and a lot broken English, I managed to get this recipe. 90% of the recipe can be made way ahead of time but it only takes 3 seconds to cook the balls. It seems like a lot of mucking around but it really is worth the effort for the treat that is certain to please.
Provided by Chrissyo
Categories Frozen Desserts
Time P2DT30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible.
- Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream.
- Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold.
- ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard.
- Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs.
- Place immediately on tray in freezer; repeat with remaining ice-cream balls.
- Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating.
- They can now be left for several days until you wish to cook and serve them.
- Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.
- Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces.
- CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil.
- Reduce heat, simmer 3 minutes, stirring constantly.
- Sauce can be made ahead of time and warm through.
- *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls.
Nutrition Facts : Calories 413.1, Fat 22, SaturatedFat 13.4, Cholesterol 113.2, Sodium 159.7, Carbohydrate 49.2, Fiber 0.8, Sugar 45.1, Protein 5.8
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