Ice Cream Balls

 

I have a bit of a thing for ice cream bon bons.  Last summer we froze dozens of tiny ice cream balls and experimented with different combinations of chocolate and dipping methods.  But it's kind of a pain.  There were always swirls of melted ice cream slowly spiraling out from each gingerly dipped ball, endangering the fragile environment of melted chocolate.  And then there's the tricky issue of chocolate to ice cream ratio, and the even more problematic proportion of time spent making to time spent eating - not satisfactory.  And then the Rice Dream people came out with these little bites.  My effortless bon bon eating dream had come true.  I bought them once.  They were perfect.  And then, to be honest, I haven't thought about bon bons since.  It turns out, that like so many mild obsessions, this one was primarily fueled by the elusive quality of the quarry.  

But then yesterday, yesterday Desmond and I, well really Desmond, Katie Lee, and I came up with the most ingenious solution to my need for tiny ice cream.  Ingenious, because perhaps the only thing I love more than tiny hand-held ice cream is a good dipping sauce, and maybe the only thing I love more than a good dipping sauce is toasted pecans and velvety warm dark chocolate dripping from them.  Oh good land, I'm happy.  

 

Ice Cream Balls with Hot Fudge Dipping Sauce
Makes 12 balls or 4 3-ball servings with sauce

The flavor combinations are limitless.  Next time, like probably tomorrow, I'm going with coconut vanilla ice cream coated in toasted almonds.  

• 1/2 pint vanilla soy ice cream
• 1 cup toasted pecans
• pinch of salt
• 4 ounces dark chocolate 
• 1/2 cup soy creamer
• 1 tablespoon non-dairy butter
• 1/2 teaspoon vanilla

Line a cookie sheet with wax paper and put it in the freezer to get good and cold.  In the meantime, put the ice cream in the fridge to soften for about 15 minutes.  Pulse the nuts and the salt in a food processor to make coarse crumbs.  Put the ground nuts in a small dish.  

With a cookie scoop or tablespoon, scoop out an ice cream ball, roll around in the nuts, and place on the cold cookie sheet.  When all your balls are formed, place in the freezer to firm up for about an hour.  

Shortly before serving, make your sauce: chop up the chocolate and place in a heat proof bowl.  Gently bring the creamer and butter to a boil - that's two minutes in a pyrex measuring cup in my microwave, or you can do this in a small pan on the stove if you prefer.  Pour the hot cream over the chopped chocolate.  Tap once on the counter and let sit for a minute.  Add vanilla.  Stir until smooth.  Serve with ice cream balls to dip.  

Do you have little soy sauce dishes designed for all the sushi that you don't make?  Those are perfect for a little pool of hot fudge sauce.