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Peanut Ice Cream Balls with Hot Fudge Sauce

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  • 30 min prep time
  • 2 hr 0 min total time
  • 9 ingredients
  • 8 servings
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This is an attractive variation on a hot fudge sundae. For a change of pace, try this dessert with coffee ice cream.

Ice Cream Balls

1
quart (4 cups) vanilla ice cream
1 1/2
cups chopped peanuts

Sauce

1
cup sugar
1/2
cup unsweetened cocoa
2
tablespoons all-purpose flour
1/4
teaspoon salt
1
cup water
3
tablespoons margarine or butter
1
teaspoon vanilla

Steps

  • 1 Line cookie sheet with foil or waxed paper. Using ice cream scoop or 1/2 cup measuring cup, scoop 4 mounds ice cream onto sheet of waxed paper. Quickly shape into balls; transfer to foil-lined cookie sheet. Place in freezer. Repeat to make 4 additional ice cream balls. Freeze 30 minutes or until firm.
  • 2 Roll ice cream balls in peanuts until well coated. Cover; freeze 1 hour or until firm.*
  • 3 In medium saucepan, combine sugar, cocoa, flour and salt; mix well. Stir in water. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens, stirring constantly. Remove from heat; stir in margarine and vanilla. Serve warm fudge sauce over ice cream balls.

Expert Tips

* Recipe can be prepared ahead to this point. Freeze ice cream balls for up to 24 hours.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
% Daily Value
Total Fat
27g
42%
Saturated Fat
8g
40%
Cholesterol
30mg
10%
Sodium
300mg
13%
Dietary Fiber
5g
20%
% Daily Value*:
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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