Vanilla & Pecan Pops

Prep time: 5min

Total time: 25min

Makes 16

1 pkg

Pecan Halves

100 g

1 tub

(6 cups) Natural Vanilla Ice Cream

1.5 L

Popsicle sticks

1/16 of the recipe

calories

180

fat

13 g

saturated fat

4.5 g

carbs

12 g

protein

2 g

cholestrol

20 mg

fibre

1 g

sodium

30 mg

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.
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).
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.

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

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