Rum, chocolate, nuts and ice cream come together in this dazzling pleaser. Chocolate sprinkles or grated chocolate dress up the cake. Commercial grated chocolate is available at cake decorating shops, or look for Van Houten or Cocoa Vlokken.
- Portion size 16 servings
- 2 3/4 cups pecan
- 2 1/2 cups finely crushed vanilla wafer cookie
- 2 cups icing sugar
- 1/2 cup dark rum
- 1/4 cup cocoa powder
- 1/4 cup corn syrup
- 1 cup imitation chocolate sprinkles
- 1 cup imitation commercial chocolate flakes
- 8 cups vanilla ice cream softened
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.