Pecan Butter Ice Cream Pops
These vegan ice cream pops are naturally creamy, smooth, and packed with flavor thanks to the combination of delicious pecan butter and chocolate. This recipe is free from: dairy, gluten & grains, refined sugar, added oils, and coconut.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 pops
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
Ingredients
Pops
- 1 cup almond milk
- ½ cup pecan butter
- 6 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ⅛ tsp salt
Topping
- a bit of melted dark chocolate of your choice, or can use some of this diy magic shell
Instructions
- Blend all pops ingredients together until completely smooth in a power blender.
- Divide the mixture between 6 large popsicle molds (or however many you can fill, depending on your mold size). Freeze overnight or for at least 5-6 hours.
- Un-mold, drizzle with melted chocolate and let set for a minute or two, then enjoy! Keep leftovers frozen.