It’s 32 degrees outside.  I have three layers of clothing covering my body and there’s a fire burning in the fireplace in an attempt to save us all from a frozen death.  I swear I can see my breath inside the house, and as I search for recipes on my laptop my fingers barely move due to the frostbite.  So I can’t figure out why - WHY?!! – do I feel the need to pause on Ice Cream Balls – as if I were actually going to make them.  he he…I guess I really am nuts.

But that’s the recipe that’s calling my name, so that is what is getting made tonight.  Part of my irrational behavior stems from the joyful look I know will be across my children’s faces when I put their plates of ice cream balls in front of them; this really is a tempation I can’t resist.  So damn the cold!  We’re having ice cream!

This was a fun recipe to make – if you can even call it a recipe, since it’s really just assembling some already-made ingredients.  The girls were able to help with it, too, which is great since they’re only two and four and can’t assist with every recipe quite yet.  I made some without the pecans, but we preferred the ones with them because they weren’t quite as sweet.  The end result makes a fun presentation, and I would guess might be quite costly if you purchased these at an ice cream shop.  Could be a nice ending to a casual dinner party or a great addition to a birthday party for any age.  I made a double batch and popped the ones we didn’t eat into a plastic freezer bag.  Yum!

Wicked Ice Cream Balls 

• 1 1/2 cups Cinnamon Toast Crunch cereal, crushed
• 1/2 cup miniature chocolate chips (the bigger ones just won’t adhere as well, although you could try chopping them into smaller pieces if that’s all you have)
• 1 cup finely chopped pecans
• 1/2 gallon ice cream
• caramel syrup (the store bought stuff will work here, but homemade is so much better and really easy!)

Mix together the cereal, chocolate chips and pecans.  Scoop the ice cream into 6 balls, each about 3 inches wide.  Roll the balls in the cereal mixture – make sure to coat them well.  Place the balls on a pan and freeze about 2 hours or until firm.  Drizzle with caramel sauce and serve.  And a little dollop of fresh whipped cream on the side always makes everything better!