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Level
easy
Prep Time
5 min
Total Time
25 min
Makes
16 pops

Ingredients

1 pkg
pecan halves
100 g
1 tub
(6 cups) Natural Vanilla Ice Cream
1.5 L
16
Popsicle sticks

Directions

Step 1
Toast pecans on parchment paper-lined baking sheet at 350°F (180°C) until golden brown and fragrant, about 7 min. Cool, finely chop and set aside.
Step 2
Warm an ice cream scoop in hot water. Scoop small rounded balls of ice cream and set them on a parchment paper-lined baking sheet. Freeze for 30 min. or until firm. (If ice cream is very hard, allow to soften at room temperature for about 5 min. before scooping).
Step 3
Roll ice cream balls in chopped pecans, pressing lightly to hold pecans in place. Push a Popsicle stick into the centre of each ice cream ball and set the pops back on the baking sheet. Freeze until ready to serve.

Tips

We liked pecan halves, but any chopped nuts will work for this recipe.

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Nutritional Facts

Per:
Calories:
180
Fat:
13
Saturated Fat:
4
Monounsaturated Fats:
Trans:
Trans:
Carbs:
12
Fibre:
1
Sugar:
0
Sugar Alcohols:
Cholesterol:
20 mg
Protein:
2
Iron:
Sodium:
30 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: