Rum Ball Ice-Cream Cake

Line 9- or 10-inch (2.5 or 3 L) springform pan with plastic wrap; set aside.

On rimmed baking sheet, toast pecans in 350°F (180°C) oven until fragrant and light brown, about 10 minutes; let cool. In food processor, finely chop pecans.

In large bowl, stir together chopped pecans, wafer crumbs, sugar, rum, cocoa powder and corn syrup just until mixture comes together.

Using 1-1/2 tsp (7 mL) at a time, roll 1/2 cup (125 mL) of the rum ball mixture into sixteen balls; roll in about 1/4 cup (50 mL) of the chocolate sprinkles. Freeze in single layer in airtight container. (Make-ahead: Freeze for up to 1 week.)

Smoothly press half of the remaining rum ball mixture over prepared pan. Spread with 2 cups (500 mL) of the ice cream. Freeze until firm, about 2 hours.

Pat remaining rum ball mixture over ice cream; spread with remaining ice cream, smoothing top. Cover and freeze until firm, about 24 hours. Remove plastic wrap from cake; using offset metal spatula, press remaining sprinkles onto side. (Make-ahead: Cover with plastic wrap and heavy-duty foil; freeze for up to 2 days.)

Arrange rum balls around cake.