Make Your Own Delicious Nut Coated Vanilla Popsicles

When I went to Popbar for the first time, I was obsessed with the idea of gelato ideas covered in a variety of nuts and delicious sauces. After trying to popsicles myself, I had to try it at home and see what I could make that would give me the similar feeling of trying a Popbar. So with all the summer festivities going on, I decided to make my own vanilla ice cream bars that I could coat with nuts, chocolate and caramel and have the perfect summer treat. See how you could make it in a few easy steps!

STEP 1: In a bowl, mix one pint of half and half, 8 ounces of whipping cream, 1/2 cup of powdered sugar, 1 tablespoon of vanilla into a bowl. Make sure to mix thoroughly.

STEP 2: Soak your wooden popsicle sticks for 30 minutes in water. In your popsicle molds, pour the mixture in and close off using the soaked wooden popsicles.  Freeze for 4-6 hours.

STEP 3: As your popsicles are freezing, begin putting your nuts into your food processor to finely chop them as the perfect topping. We used graham crackers, peanuts, walnuts, coconut, and pistachios for our toppings, but feel free to try whichever you like!

STEP 4: Once all the popsicles are done and you’ve pulled them out of the molds, begin adding your toppings to your popsicles. Feel free to go crazy with your toppings. For this, we used caramel and chocolate sauce. Add your sauces on top of the bars first, and then add your nuts. Pro tip: make sure to do this in a cool marble top or a very cold room…because as you can see our popsicles started melting a little faster than we expected.

And that’s it! If you liked this recipe, let us know and make sure to tag your creations and share them with us @BeMakeful!

  • bowl
  • 1 pint half and half
  • 8 ounces whipping cream
  • 1/2 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup Pistachios
  • 1/2 cup walnuts
  • 1/2 cup coconut toppings
  • caramel sauce
  • chocolate sauce
  • Food processor
  • popsicle molds
  • popsicle sticks
  • graham crackers