Rum Ball Ice-Cream Cake



2-3/4 cups pecans
2-1/2 cups finely crushed vanilla wafer crumbs
2 cups icing sugar
1/2 cup dark rum
1/4 cup cocoa powder
1/4 cup corn syrup
1 cup imitation chocolate sprinkles or commercial chocolate flakes
8 cups vanilla ice cream, softened

1. Line 9- or 10-inch springform pan with plastic wrap; set aside.
2. On rimmed baking sheet, toast pecans in 350°F 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.
3. Using 1-1/2 tsp at a time, roll 1/2 cup of the rum ball mixture into sixteen balls; roll in about 1/4 cup of the chocolate sprinkles. Freeze in single layer in airtight container. (Make-ahead: Freeze for up to 1 week.)
4. Smoothly press half of the remaining rum ball mixture over prepared pan. Spread with 2 cups of the ice cream. Freeze until firm, about 2 hours.
5. 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.
*For a nonalcoholic version, replace rum with 2 tbsp vanilla plus enough water to make 1/2 cup.

Yield: 12-16 servings

Canadian Living Test Kitchen