Mexican Pecan Paletas Recipe: Creamy Pecan Popsicles

These paletas de nuez are incredibly creamy and full of flavor. I love anything with a nutty profile, especially when combined with milk. For this recipe I use pecans, though walnuts work beautifully as well.

This flavor was highly requested, and I’m glad I finally made it—paletas de nuez are delicious. The little bits of pecan throughout the bars add a lovely texture and a rich, toasty note that pairs perfectly with the creamy base.

The best part: you can prepare the mixture in about five to ten minutes. It’s simple and rewarding to make at home.

Ingredients:

• Nuts — 1 cup of crushed nuts. Pecans are used here, but walnuts are a great alternative.
• Cream base — a mix of whole milk, sweetened condensed milk (which also sweetens the recipe), and Mexican crema (similar to crème fraîche). If you prefer a sweeter paleta, add more sweetened condensed milk or sugar to taste.
• Cellulose gum or corn starch — this is the trick to a consistently smooth, creamy paleta that doesn’t turn icy after freezing. Either a small amount of cellulose gum or a cornstarch-thickened custard will work.
• Vanilla or almond extract — 1/2 teaspoon. Almond extract works especially well with pecans.

Sweetness

I prefer treats that aren’t overly sweet, so this recipe is modest with the sweetened condensed milk. Adjust the sweetness to suit your palate. Keep in mind that frozen desserts can lose some perceived sweetness and flavor once frozen, so taste the mixture before freezing and correct if needed.

How to achieve a smooth, creamy texture

This cream base is a versatile foundation for many non-fruit paleta flavors. For fruit-based paletas you can swap in heavy cream for extra richness.

Two methods for creamy paletas

1. Use a stabilizer like cellulose gum. Blend whole milk, Mexican crema, and sweetened condensed milk with a small amount of cellulose gum. This helps prevent ice crystal formation and keeps the texture smooth and scoopable after freezing.
2. Thicken with cornstarch to make a custard-like base. Heat the milk, crema, and sweetened condensed milk gently on the stove. Temper a small portion of the hot liquid into cornstarch, then return it to the pan and cook until thickened. Cool completely before adding extracts and nuts. This method creates a silky, custard-like texture but requires careful cooking to avoid a starchy taste.

Equipment needed:

You will need popsicle molds and sticks, a blender or food processor to crush the nuts, and a whisk or electric mixer to combine the cream base. Silicone molds are recommended because they make removing the paletas much easier. Also have plastic bags or airtight containers ready for storage.

What is the difference between a popsicle and a paleta?

Paletas and popsicles are similar in form but differ in ingredients, preparation, and tradition. Commercial popsicles are often mass-produced and rely on additives and artificial flavorings. Paletas are typically made fresh from whole ingredients—fruits, milk, crema, nuts, or spices—so they don’t need the same preservatives.

Paletas are also a popular Mexican street food with a strong cultural history. You’ll find traditional paleteros selling them from carts, and many shops now specialize in artisanal paletas with creative flavors.

Two types of paletas

Most paletas fall into two broad categories:

1. Water-based (paletas de agua) — These are fruit-forward and made with water or juice. They capture the fresh taste of fruit, are often lighter and can be vegan.
2. Cream-based (paletas de leche) — These are richer and more like ice cream. They typically use milk, crema, and sweetened condensed milk and allow for non-fruit flavors such as coconut, coffee, arroz con leche, pistachio, and, of course, nut-based paletas like these pecan bars.

Try some other paleta recipes

If you enjoy paletas de nuez, try exploring other flavors across water-based and cream-based paletas for a variety of textures and tastes. Search the site for lime, strawberry, mango & chamoy, coconut, coffee, arroz con leche, and pistachio options.

Paletas de Nuez (Pecan Ice Cream)

Ingredients

• 1 cup crushed pecans (or walnuts)
• 1 cup Mexican crema (or crème fraîche)
• 1 cup whole milk
• 8–10 oz sweetened condensed milk (adjust for desired sweetness)
• 1/2 tsp vanilla extract (or almond extract)
• 1/4 tsp cellulose gum, or 2 tsp cornstarch (as an alternative)

Instructions

1. Crush the pecans or walnuts in a food processor, chop by hand, or place them in a bag and roll them with a rolling pin until coarsely broken.
2. For the cellulose gum method: combine whole milk, Mexican crema, sweetened condensed milk, vanilla or almond extract, and the cellulose gum. Use an electric mixer or whisk until smooth. The mixture will be pourable; this is normal.
3. For the cornstarch method: combine whole milk, Mexican crema, and sweetened condensed milk in a small saucepan. Heat gently over low heat until warm. Mix about 1/4 cup of the warm liquid with the cornstarch to make a smooth slurry, then whisk it back into the pan and cook on low, stirring, until thickened into a light custard. Cool completely before adding extract.
4. Fold the crushed nuts into the cream base until evenly distributed.
5. Pour the mixture into sanitized popsicle molds. Sprinkle a few extra crushed nuts on top if you like, then insert sticks. Make sure each stick is centered and not pushed too far down.
6. Freeze for at least 8 hours, preferably overnight. To unmold, briefly dip the mold in warm water (about 10–20 seconds) and gently wiggle the paleta free. Silicone molds can be stretched slightly to help release the bars.
7. Store paletas in airtight bags or containers in the freezer for up to two weeks for best texture. They will keep longer but may develop more ice crystals and become firmer over time.

Additional info

• Course: Dessert
• Cuisine: Mexican
• Keyword: paletas, paletas de nuez, pecan ice cream, walnut ice cream

Nutrition information is an approximation and will vary based on ingredients and portion sizes.