Caramel Peanut Popcorn Baseballs

• 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

1. Place the popcorn in a food storage bag and crush with a small skillet.
2. Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts.
3. Soften ice cream 15 seconds per pint in microwave oven.
4. Use a large scoop to overpack a round ball of ice cream.
5. Place ice cream onto cookie sheet and roll in coating.
6. 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.
7. Repeat to form 4 balls.
8. You will use about 1 1/2 pints of ice cream total.
9. Freeze until ready to serve.
10. Garnish baseballs with caramel sauce, whipped cream and maraschino cherry.

caramel coated, storage, nut topping, vanilla ice cream, caramel sauce

Taken from www.foodnetwork.com/recipes/rachael-ray/caramel-peanut-popcorn-baseballs-recipe.html (may not work)