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Pumpkin Pie Ice Cream Truffles
This dreamy ice cream dessert is perfect for the holidays! These delicious truffles are made with pumpkin pie ice cream coated with finely chopped toasted pecans. It really couldn’t be any easier to satisfy everyone’s pumpkin craving.
10 hour, 20 mins
Total cook time
- 1.5 quart Signature SELECT® Pumpkin Pie Ice Cream
- 3 cups toasted pecans, finely chopped
Line a rimmed baking sheet with waxed paper. Using 1 ½-inch round ice cream scoop or round 1 tablespoon measuring spoon quickly scoop ice cream onto baking sheet. Freeze ice cream for 2 hours.
Place pecans in a large bowl. Roll scooped ice cream into pecans, turning to coat. Repeat with remaining ice cream balls and place in freezer.
Freeze truffles overnight. If freezing longer than overnight, cover and keep frozen. Can be made up to three days in advance.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
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