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
16
Popsicle sticks
0
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

Directions

  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.