Tested till perfect Rum Ball Ice-Cream Cake

Rum Ball Ice-Cream Cake

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe2 out of 5 based on 2 ratings.
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  • Portion size 12 to 16

Ingredients

  • 2-3/4 cups 2-3/4cupspecanpecans
  • 2-1/2 cups 2-1/2cupsfinely crushed vanilla wafer cookievanilla wafer cookies
  • 2 cups 2cupsicing sugar
  • 1/2 cup 1/2cupdark rum
  • 1/4 cup 1/4cupcocoa powder
  • 1/4 cup 1/4cupcorn syrup
  • 1 cup 1cupimitation chocolate sprinkles or commercial chocolate flakes
  • 8 cups 8cupsvanilla ice cream, softened
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Preparation

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.

Additional information :

Tip: For a nonalcoholic version, replace rum with 2 tbsp (25 mL) vanilla plus enough water to make 1/2 cup (125 mL).

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