Categories: Frozen Dessserts

Ingredients

• 1 Tbsp. butter or margarine
• 1 cup chopped pecans
• 1/4 tsp. salt
• 1 pint vanilla ice cream or frozen yogurt
• Chocolate Fudge sauce
• 1/2 cup butter
• 1 cup (6 oz.) semisweet chocolate chips
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups confectioners' sugar
• 1 tsp. salt
• Caramel Sauce
• 1/2 cup butter or margarine
• 1/2 cup sugar
• 1 (12 oz.) can evaporated milk
• 1 tsp. vanilla

Directions

1. In medium skillet over medium heat, melt butter. Stir in pecans; toast 3-5 minutes, stirring occasionally until golden brown. Sprinkle salt over nuts, mix well. Spread nuts onto wax paper to cool.
2. On another piece of wax paper drop 2-3 inch diameter scoop of ice cream and quickly form into ball, drop on to pecans; quickly roll to cover with pecans.
3. Transfer pecan ball to piece of plastic wrap, wrap securely and place in freezer until firm or ready to serve. Repeat with remaining ice cream.
4. Into individual serving bowls, spoon fudge sauce and caramel sauce. (About 2 Tbsp. of each) Remove ice cream from freezer; unwrap and place in bowls over sauces.

5. For Fudge sauce:

6. In medium saucepan over low heat, melt butter and chocolate, stirring until smooth.
7. Stir in milk and sugar. On high heat bring to boil, stirring constantly. Lower heat, boil and stir for 3 minutes until sauce thickens.
8. Remove from heat; add vanilla.
9. When cool, transfer sauce to covered container. Store in refrigerator. (Will stay fresh for 1 week.)
10. Serve hot or cold.

11. For Caramel Sauce:

12. In medium saucepan over high heat, melt butter.
13. Add sugar, stirring constantly, until mixture turns golden brown (3-5 minutes).
14. Remove from heat; stir in milk. Return to heat and bring mixture to a boil.
15. Lower heat, boil and stir for 10-12 minutes until sauce thickens.
16. Remove from eat, add vanilla.
17. When cool, transfer sauce to covered container. Store in refrigerator. (Will stay fresh for 1 week.)
18. Serve hot or cold.

Email to a friend | Print this recipe | Back