Pumpkin Spice Ice Cream Pops
Easy recipe for making pumpkin spice ice cream pops. Chopped hazelnut coating is optional.
Equipment
- 6 ice cream molds
- 6 wooden ice cream sticks (optional)
Ingredients
- 1 cup whipping cream
- ⅔ cup whole milk
- 7 tablespoons sugar
- ¼ cup pumpkin, canned
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- 1 dash salt
- ⅓ 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.
Nutrition
Calories: 252kcalCarbohydrates: 18gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 48mgSodium: 28mgPotassium: 147mgFiber: 1gSugar: 17gVitamin A: 2218IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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