If you love both ice cream and pumpkin spice, then this is the frozen treat for you. It is creamy and spicy with a crunchy hazelnut coating. And if you don’t care for nuts, this recipe is just as good without them.
Blender Recipe
This recipe is simple to make. Simply place all the ingredients except the hazelnuts into a blender and blend. Then pour the ice cream mixture into popsicle molds and freeze.
Toasted Hazelnuts
If you want to garnish the outside of the pops with hazelnuts, use a chopper to chop them until they are in fine small pieces. Then place them into a skillet and toast them by stirring them on medium heat until they are fragrant. Completely cool the nuts and then store them in the refrigerator to chill them before adding them to the pops. If you like, you can use different nuts, such as pecans. You can also leave off the nuts and still have a great ice cream pop without them.
Adding the Nut Coating
When you are ready to add the nut coating to the pumpkin spice pops, follow these steps:
- Make sure the pops are completely frozen.
- Remove the pops from the molds and place them on wax water. If it is a hot day, work with one ice cream pop at a time to prevent excessive melting.
- Roll the ice cream pop in the chopped nuts, coating the entire pop or just the tip. Press the nuts into the ice cream to make them stick.
- Place the ice cream pop back into the freezer on a sheet of wax paper. Do not try to put the ice cream pop back into the ice cream mold.
- Freeze until the ice cream has hardened again.
- Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 2-3 minutes |
| Passive Time | 8 hours |
| Servings |
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- 1 cup whipping cream
- 2/3 cup whole milk
- 7 tablespoons sugar
- 1/4 cup pumpkin, canned
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- Dash salt
- 1/3 cup hazelnuts, finely chopped
- 6 ice cream molds
Ingredients
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- Add all ingredients except the hazelnuts into a blender and pulse a few times until blended. Do not over blend the whipping cream.
- Pour the ice cream mix into the popsicle molds and place 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 in the chopped hazelnuts. Then place the ice cream back into the freezer to reharden for 20 minutes before serving.