{Guest Post} April Peveteaux’s Mini Ice Cream Pecan Balls & Giveaway

Mini Ice Cream Pecan Balls excerpted from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux
April Peveteaux photographed by Aaron Goldman
April Peveteaux photographed by Aaron Goldman

This week we have a guest post from April Peveteaux, author of the bestselling book Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free. She shares with us a recipe for Mini Ice Cream Pecan Balls excerpted from her new book The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less.We are also giving one lucky winner a copy so be sure to enter below!

If I’ve said it once, I’ve said it five million times—thank the maker celiacs can (mostly) still have ice cream. Since the gluten-free take joy in desserts where we can get it, I like to make the most of my moments with ice cream. Which is why I like to combine all the best things in a hot fudge sundae and make balls of it.

These mini pecans balls are little recreations of my favorite dessert I used to share with my mom when I was a surly teenager. She knew if we sat down together at the restaurant in the Oklahoma State University Student Union and shared a giant ball of vanilla ice cream covered in fudge rolled in pecans, that we would connect and have a great time together no matter what I was mad about that week. I plan on using the same tactic when my daughter goes through puberty. I suggest you do the same.

The trick to making these yums work is to make sure you freeze the ice cream balls long enough to keep their shape. If you’re in a particularly hot climate, add the chocolate sauce and throw it back in the freezer for another hour before you add your pecans. Serve this crowd pleaser immediately.

Pro tip: For those of you who also have dairy issues—and I know there are plenty of you out there—try cashew or coconut ice cream and dig right in!

Mini Ice Cream Pecan Balls**

Yields 12-15

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

1/2 gallon vanilla ice cream

2 cups chocolate fudge sauce

2 cups whole pecans, shelled

whipped cream

Instructions

  1. Working with an ice cream scoop, form balls of slightly thawed vanilla ice cream somewhere between the size of a golf ball and tennis ball. Place on a parchment paper-covered tray and freeze for 45 minutes. (Rinse hands in lukewarm water between rolling to help keep the chill away.)
  2. Remove ice cream balls from freezer and immediately transfer to small dishes.
  3. Cover with chocolate sauce, arrange desired amount of pecans on the balls, and top with a dollop of whipped cream.

** Recipe excerpted from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux. ©2015 by April Peveteaux. A Perigee Book, Penguin Group USA, A Penguin Random House Company.

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April Peveteaux is the author of the new release The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less(Perigee Books) and Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free. She has been living with, and writing about, the gluten-free life since her celiac disease diagnosis in 2011. An editor and writer for parenting, lifestyle, and humor publications, she naturally turned her focus to the challenge of living gluten-free in a breadbasket–filled world once she was told “no more pie.” Peveteaux is an advice columnist for Gluten Free & More by Living Without; an editor at Whalerock Industries’ parenting site, Mom.me; and the author of the bestselling book Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free. She lives and works in Los Angeles with her husband, two children, and pet fox.

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