Ingredients
- 4 cups caramel coated popcorn (recommended: Cracker Jack)
- Plastic food storage bag
- gallon size
- 1 package
- 2 ounces
- chopped nut topping
- available on baking aisle
- 2 pints vanilla ice cream
- Optional garnishes: caramel sauce
- canister whipped cream
- maraschino cherries
Instructions
- Place the popcorn in a food storage bag and crush with a small skillet.
- Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts.
- Soften ice cream 15 seconds per pint in microwave oven.
- Use a large scoop to overpack a round ball of ice cream.
- Place ice cream onto cookie sheet and roll in coating.
- Cover odd-shapped ball in plastic wrap and use the wrap as a barrier to mold ball into a perfect circle the size of a baseball.
- Repeat to form 4 balls.
- You will use about 1 1/2 pints of ice cream total.
- Freeze until ready to serve.
- Garnish baseballs with caramel sauce, whipped cream and maraschino cherry.
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