Recipe courtesy of Molly Yeh

Macadamia Nut Pops

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  • Level: Easy
  • Total: 6 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 10 servings
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Ingredients

Directions

Special equipment:
ten 3-ounce waxed paper cups; 10 ice-pop sticks
  1. Put the vanilla ice cream, coconut milk and 1 cup of the macadamia nuts in a blender.  Blend until completely smooth. Gently fold in the mochi bites. Divide the mixture among ten 3-ounce waxed paper cups and place on a baking sheet or plate.
  2. Finely chop the remaining 1/4 cup macadamia nuts and sprinkle evenly over the ice cream mixture in the cups. Place an ice-pop stick into the center of each cup. Freeze until solid, at least 6 hours and up to overnight. 
  3. Use kitchen shears to remove the cups from the pops before serving.
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