chocolate pecan ice cream pops chocolate pecan ice cream pops Israeli Kitchen This is a great frozen treat to serve at small home gatherings. (Photo: Sarah F. Berkowitz)

Chocolate pecan ice cream pops

These ice cream pops are a cinch to make, but they look like a five-star gourmet dessert.

  • Yield: 12 pops
  • Prep time: 3 hours, 30 minutes

Truth is, all ice cream needs is a spoon and a stressed out chocolate lover to be fully appreciated. But say you’re not stressed out, don’t have a spoon, or just want to make a gorgeous dessert that adults and kids alike can ooh and aah over. Enter the gourmet ice cream pop.

You can make it even more gourmet by using some of the more creative chocolate ice creams your grocer stocks – I bypassed Kit Kat, truffle and white chocolate raspberry, because if these were too good I’d be in big trouble. I took the safe route and used plain jane chocolate, and they were still dangerously good. The perils of recipe writing … sigh.


  • 1 pint chocolate (or your favorite flavor) ice cream
  • 1 cup toffee bits
  • 1 cup mini chocolate chunks
  • 1 cup chopped pecans
  • Mini forks or popsicle sticks


Line a large baking pan with parchment paper.

Use an ice cream scoop to scoop out solid balls of chocolate ice cream. Really pack in the ice cream, and smooth out the sides for rounder pops.

Place on parchment paper and return to freezer to harden completely (2-3 hours will do the trick).

Once ice cream balls are hard, roll in mixture of toffee bits, mini chocolate chunks and toasted pecans. You may have to gently press them into the sides.

For handheld treats, insert a popsicle stick or mini fork into each ice cream ball. Keep frozen until ready to serve.

chocolate pecan ice cream popsServe these pops as bite-sized snacks or with a popsicle stick or mini-fork for handheld convenience. (Photo: Sarah F. Berkowitz)

Related Topics: Desserts

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