Chocolate Pecan Coated Ice Cream Balls are one of the easiest summer desserts you can make. Delicious vanilla ice cream is coated in dark, crispy chocolate, toasted pecans and served with your favorite caramel. If you’re entertaining this summer, or, if you just love chocolate, ice cream, toasted pecans and caramel,  you need to make this dessert. It could not be easier!

On a white plate with fresh raspberries and caramel sauce

If you remember, I recently made no churn vanilla bean ice cream, the perfect blank canvas ice cream for any dessert.

Caramel sauce being poured over the vanilla ice cream

This dessert starts with 2 scoops of the ice cream that are rolled into a ball. Now, I know it’s not usual to handle ice cream, but in order to get ice cream balls, they do need to be shaped.

I wore food safe plastic gloves, this puts a barrier between the cold ice cream and your skin. You have work quickly or the warmth of your hands can start the ice cream melting. To help slow this down, you can dip your hands in chilled water before you roll the ice cream.

Cracking open the crispy chocolate to get to the ice cream

The ice creams need to go immediately into the freezer for 30 to retain their shape. If they’re not perfect when they go in, you can shape them a little after they have frozen. After the 30 minutes, they are coated with melted chocolate.

I like semi-sweet chocolate, your preference is up to you. While the chocolate is still melted (it hardens quickly once poured over the ice cream), toasted pecans are sprinkled on so they stick to the chocolate and that’s it!

Simply serve with your favorite caramel sauce, a garnish of raspberries and cookie and dessert is served. This dessert makes a great make ahead and they will keep in the freezer for a couple days then you just have to plate when you need them.

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Yield: 4 people

Chocolate Pecan Coated Ice Cream Balls

Chocolate pecan coated ice cream ball on a white plate

Delicious vanilla ice cream is coated in dark, crispy chocolate, toasted pecans and served with your favorite caramel.

Prep Time 1 hour
Total Time 1 hour


  • 8 scoops vanilla bean ice cream
  • 8 ounces (226 grams) semi-sweet chocolate
  • 1/2 cup (75 grams) toasted pecan pieces
  • Caramel sauce


  1. Add a cooling rack to a baking sheet that will fit into your freezer.
  2. Wearing a pair of rubber gloves, use a large ice cream scoop, scoop 2 balls of ice cream into your hand and quickly shape into a ball, place on the cooling rack. Repeat until you have 4 ice cream balls. 
  3. Freeze for 30 minutes. If the balls are not perfect you can re-shape them after they freeze.
  4. Add the chocolate to a microwave-safe bowl and microwave on high in 20 second increments, stirring between increments, until melted
  5. Make sure the melted chocolate is not too hot. Pour the chocolate in an even coating over the one of ice cream balls, immediately sprinkle with pecans. Repeat with the rest of the balls. 
  6. Freeze for at least 30 minutes before serving.
  7. Serve with your favorite caramel sauce.
  8. *Tip – Freeze the bowls or plates that you are going to serve them on so the ice cream does not melt as quickly.

Nutrition Information



Serving Size

1 ball

Amount Per Serving Calories 169Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 73mgCarbohydrates 22gFiber 1gSugar 20gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Banana Ice Cream, 1 Ingredient

Scooping banana ice cream from an oval dish