1 pint vanilla ice cream, 1 half-cup chopped pecans, a quarter cup each of dried cranberries, cherries and apricots, a quarter cup coconut flakes, 1 teaspoon pumpkin pie spice, 1 cup dulce de leche
Of all the mouth-watering Christmas desserts we dream about for the 364 days leading up to Dec. 25, fruit cake is not high on the list. Often hard as a hockey puck, fruit cake gets a bad reputation around the holidays.
But there are other more delicious ways to enjoy the flavors of fruit cake without lugging out the flour and sugar. Inspired by Brit+Co’s tasty-looking bourbon fruit cake pops, we decided to try our hand at our own version of fruit cake ice cream pops.
Picture vanilla ice cream, flavored with tart dried fruits, coconut flakes, nutty pecans and wintery spices, and dipped in sweet dulce de leche. These cool pops are the perfect complement to hot mulled cider on a chilly evening.
1. You’ll need one pint vanilla ice cream, one half-cup chopped pecans, a quarter cup each of dried cranberries, cherries and apricots, a quarter cup coconut flakes, one teaspoon pumpkin pie spice and one cup dulce de leche.
2. Chop half the dried fruits into small pieces about the size of peas.
3. Allow the ice cream to soften for 5-10 minutes, and empty into a medium-sized bowl.
4. Mix in the pumpkin pie spice.
5. Fold in the dried fruit mixture.
6. Add about three tablespoons of coconut flakes.
7. Fold in a quarter cup of chopped pecans.
8. Mix well and spread into a silicone ice cube tray.
9. Add popsicle sticks and pop in the freezer for 9 hours or overnight.
10. Chop the remaining dried fruits, pecans and coconut flakes and mix together.
11. Carefully remove pops from the ice cream tray and dip into a bowl of dulce de leche.
12. Cover the pops in the fruit, nut and coconut mixture.
13. Place on a clean plate or baking sheet and freeze for another hour.