Indulge in a blend of flavors with these pumpkin spice creamsicles! They perfectly combine the creaminess of ice cream with the warm spices of autumn. For an added crunch, consider incorporating chopped, toasted hazelnuts! Easy to make, these creamsicles are sure to satisfy your sweet cravings.
Delicious Pumpkin Spice Creamsicles
If you love both ice cream and pumpkin spice, this recipe is for you! These creamy, spicy ice cream pops come with an optional hazelnut coating that adds crunch to a delicious treat. Don’t worry if nuts aren’t your style; you can enjoy these creamsicles without them and still have a delicious dessert.
Pumpkin Spice Creamsicles: Easy Blender Recipe
Creating these creamsicles is a breeze. First, gather all your ingredients (except the hazelnuts) and place them in a blender. Blend until the mixture is smooth, being careful not to overblend the whipping cream. Once mixed, pour the ice cream mixture into popsicle molds and freeze overnight or for several hours until solid.
Toasting Hazelnuts for Added Flavor
Toast the Hazelnuts
If you choose to add the hazelnut coating, start by chopping the hazelnuts into fine pieces. Next, toss them into a nonstick skillet over medium heat. Stir constantly for about 2-3 minutes, or until the nuts become fragrant and lightly browned. Keep an eye on them to prevent burning! After toasting, remove the hazelnuts from the heat to cool and refrigerate them until you’re ready to use.
Adding the Nut Coating
When the creamsicles are completely frozen, it’s time to apply the hazelnut coating. Carefully remove them from their molds and place them on a sheet of wax paper. If the weather is warm, work with one at a time to prevent melting. Roll the creamsicles in the chopped hazelnuts, ensuring even coating by pressing the nuts into the surface. Lastly, return the coated creamsicles to the freezer for about 20 minutes to allow them to reharden before serving.
Enjoy Your Sweet Creation!
Once the ice cream is perfectly frozen and set, enjoy your homemade pumpkin spice creamsicles. Whether you opt for the nut coating or not, these treats are sure to satisfy your sweet cravings!
Storing Pumpkin Spice Creamsicles
You can store the creamsicles in the popsicle molds, just cover the tops with plastic wrap if using wooden ice cream sticks. If you add nuts, freeze them on a platter until they are hard. Then, wrap them in plastic wrap and store them in an airtight freezer container.
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Pumpkin Spice Ice Cream Pops
Equipment
- 6 ice cream molds
- 6 wooden ice cream sticks (optional)
Ingredients
- 1 cup whipping cream
- â…” cup whole milk
- 7 tablespoons sugar
- ¼ cup pumpkin, canned
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- 1 dash salt
- â…“ cup hazelnuts, finely chopped
Instructions
- Add all ingredients except the hazelnuts into a blender and pulse a few times until blended. Do not overblend the whipping cream.
- Pour the ice cream mix into the popsicle molds, then place the wooden sticks (if using instead of the mold sticks) into each mold. Freeze overnight or for several hours until hard.
- In an electric chopper, chop the hazelnuts until fine. Then place the nuts into a nonstick skillet and toast for approximately 2-3 minutes, stirring constantly. The nuts will become fragrant as they toast. Remove from heat when they start to turn brown. They will burn easily, so remove them from the hot pan to cool. Refrigerate to chill the nuts until you are ready to use them.
- Remove the ice cream pops from the molds and quickly roll the tips or the entire popsicles in the chopped hazelnuts. Then place the ice cream back into the freezer to reharden for 20 minutes before serving.