Ice Cream Cake Pops

Ingredients

for 24 cake pops

  • 15 oz (450 g) yellow cake mix, 1 box, prepared according to package instructions, cooled
  • ½ cup (50 g) vanilla frosting
  • 1 cup (145 g) vanilla ice cream, softened
  • 1 cup (100 g) chocolate cookie, crushed
  • 1 cup (145 g) chocolate ice cream, softened
  • 2 cups (340 g) white chocolate, melted, plus 2 tablespoons, divided
  • whipped cream, for decorating, optional
  • sprinkles, for decorating, optional

SPECIAL EQUIPMENT

  • 24 ice pop sticks
  • foam board, optional

Preparation

  1. In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  2. Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
  3. Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
  4. Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
  5. Freeze for 30 minutes.
  6. Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
  7. To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
  8. Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
  9. Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
  10. Decorate the cake pops with whipped cream and sprinkles, if desired.
  11. Serve immediately.
  12. Enjoy!


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