Vanilla and Pecan Pops

Prep Time: 5 minutes
Total Time: 25 minutes
Makes: 16 pops


  1. 100g of Pecan Halves
  2. 6 cups of Natural Vanilla Ice Cream
  3. 16 Popsicle sticks


  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
  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)
  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

Tip: instead of nuts you can use sprinkles or any other type of confectionery.