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.
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