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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.

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