- Toast pecans on parchment paper-lined baking sheet at 180°C (350°F) until golden brown and fragrant, about 7 minutes. 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-lined baking sheet. Freeze for 30 minutes or until firm. (If ice cream is very hard, allow to soften at room temperature for about 5 minutes before scooping).
- Roll ice cream balls in chopped pecans, pressing lightly to hold pecans in place. Push an ice cream stick into the centre of each ice cream ball and set the pops back on the baking sheet. Freeze until ready to serve.
You can use any chopped nuts for this recipe or even roll ice cream balls in coconut or granola.