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Prep Time
5 mins
Total Time
25 mins
16 pops


1 pkg
pecan halves
100 g
1 tub
(6 cups) Natural Vanilla Ice Cream
1.5 L
Popsicle sticks


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.


We liked pecan halves, but any chopped nuts will work for this recipe.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/16 of the recipe
13 g
Saturated Fat:
4 g
12 g
1 g
20 mg
2 g
30 mg
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