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Colette & Cassi's Country Kitchen!

*This recipe is like one served by another officer's wife (Nancy Pinson), when I was a young Army bride at Ft. Campbell, KY...many, many years ago. She rolled hers in nuts or coconut and served them with a variety of sauces. It's just wonderful! If you're serving a buffet...just freeze the balls hard, on baking sheets, after you have rolled them in the toppings. Serve them in a pretty, chilled bowl, set in a larger bowl of ice... and let your guests serve themselves.

ICE CREAM BALLS WITH PECANS AND CARAMEL SAUCE



1/2 gallon vanilla ice cream (store bought or homemade)
1 cup toasted pecans, chopped fine
1 1/2 cups caramel or chocolate sauce (store bought or homemade)


Serving suggestion: whipped cream and maraschino cherries. You can roll the ice cream in coconut, mini chocolate chips, toffee chips or any topping of your choice. Serve with a variety of ice cream sauces.

Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then arrange them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if desired.

-- Edited by Colette at 07:51, 2005-05-22