- Prep Time
- 5 mins
- Total Time
- 25 mins
- Makes
- 16 pops
Ingredients
- 1 pkg
- pecan halves
- 100 g
- 1 tub
- (6 cups) Natural Vanilla Ice Cream
- 1.5 L
- 16
- Popsicle sticks
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/16 of the recipe
- Calories:
- 180
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 2 g
- Sodium:
- 30 mg