Chocolate Covered Pecan Ice Cream Balls April McKinney


Three Ice Cream Balls in Glass Cup Stock Image Image of creamy

Here are a few tips to help you make perfect ice cream balls: 1. Be sure to chop your nuts finely, so they stick to the balls easily. 2. If your chocolate is too thick, microwave it for 20-30 seconds to thin it out. 3. Use a small scoop or spoon to make uniform balls. 4. Freeze the balls for at least 2 hours before serving.


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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.


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Put 4 cups of the cereal in a plastic zip top bag and crush with a rolling pin. Next melt the butter in a skillet, add the crushed cereal, and toast on medium heat stirring constantly for about 6-8 minutes. Transfer the toasted cereal to a pan or bowl to roll the ice cream balls in. Toasting cereal in butter. Step 3.


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Combine ¾ cup shiratamako (glutinous rice flour/sweet rice flour) and ¾ cup water in a medium bowl and whisk all together. Tip: To use mochiko instead of shiratamako, substitute ¾ cup mochiko (glutinous rice flour/sweet rice flour) in the above step. Add ¼ cup sugar and mix well until combined.


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Bite-sized ice cream balls make the perfect poppable treat! To make, simply scoop the ice cream into small balls, and follow the recipe as is. Use room temperature peanut butter so it mixes smoothly with the rest of the crust ingredients. Work on the balls one at a time to keep them from melting. Keep the rest of the balls in the freezer while.


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INGREDIENTS600ml (2 1/2 cups) milk50g (1/4 cup) of sugar40g (1/3 cup) cornstarch60g (1/2 cup) milk powder200g of melted chocolate60ml (1/4 cup) coffeeMETHOD1.


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In a bowl mix together milk, sugar, cornstarch, and milk powder. Step 1. Pour the mixture into a pan over low-medium heat. Add the coffee. Cook over low heat until the mixture starts to thicken. Allow the mixture to cool completely. Step 2. Use a stick blender to blend the mixture until smooth.


These fiesta fried ice cream balls are the best! Topped with sprinkles

Hot Fudge Sauce. In a 2-quart Pyrex batter bowl, melt ½ cup (113 g) butter in the microwave for 1 minute, 15 seconds on HIGH. Stir in 2¼ cups (270 g) powdered sugar. Lay the 6 ounces (170 g) bitter chocolate on top of the sugar mixture in a glass bowl and pour ⅔ cup (151 g) evaporated milk over all. DO NOT STIR.


Chocolate Covered Pecan Ice Cream Balls April McKinney

Classic Fried Ice Cream. 1. Scoop out 8 scoops of ice cream onto a baking sheet. Use a spoon or an ice cream scoop to dish out 8 ice cream balls, all about ½ cup (68 g). Place them in rows on a baking sheet lined with parchment paper. [1] Most recipes use vanilla ice cream, but you can use whatever flavor you want. 2.


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Scoop the ice cream into balls. To make even sizes, slice the ice cream into 4 equal squares, then cut each slice into 4. Using plastic gloves, quickly mold the pieces into balls. Roll the ice cream balls in the graham cracker mixture. Work on 1-2 balls at a time and keep the remaining balls in the freezer. Freeze them until ready to serve.


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Shake the ball continuously for about 10-15 minutes, or until the ice cream has reached your desired consistency. You can check the ice cream periodically to see if it is ready, and add more ice and rock salt if needed. After shaking the ice cream ball, carefully remove the lid and wipe away any excess ice and salt from the top of the ball.


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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.


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In a large bowl, whisk together cream, sugar and vanilla until well combined. Pour mixture into the ice cream ball. Fit with the lid, then fill the other end of the ball with ice. Pour in rock salt, tightly twist on lid, then roll, spin, toss, flip and shake the ball around for 10 minutes. Open the ball, stir the ice cream mixture, then twist.


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Scoop ice cream into 12 balls. Place on a baking sheet and freeze until solid. Roll in coconut. Garnish with mint if desired. Nutrition Facts. 1 each: 295 calories, 18g fat (13g saturated fat), 39mg cholesterol, 132mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 4g protein.


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For the sauce: In a sauce pan, add all sauce ingredients but peanut butter. Cook until sugar dissolves. Remove from heat; whisk until smooth. Serve immediately or store in fridge until needed; heat desired amount in microwave for 10-15 seconds or reheat on stovetop.


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Place the scoops onto a baking sheet lined with parchment paper, and then place the sheet in the freezer for at least 30 minutes, or until the ice cream balls are firm to the touch. While the ice cream balls are firming up in the freezer, it's time to prepare the toppings. Whether you choose to roll your ice cream balls in nuts, sprinkles, or.