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Not sure where I got this recipe, but they are delicious.


  • 1 cup water
  • ½ cup butter or margarine
  • 1 cup Gold Medal® all-purpose flour
  • 4 eggs
  • 3 pints vanilla ice cream (12 scoops)
  • 1 jar (12.5 ounces) caramel topping
  • 1 cup chopped pecans


  • Heat oven to 400ºF. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, all at once; continue beating until smooth.
  • Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  • Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with ice cream; replace tops.
  • Cover and freeze until serving.
  • Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.

Categories: Dessert  Freezer  Frozen 
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