FRESH Ideas: Ice Cream Cake Pops


1 gallon ice cream

1 9x13 cake prepared according to package directions

1 bag semi-sweet chocolate chips

craft sticks

assorted sprinkles, chopped nuts or coconut flakes

small ice cream scoop

muffin cup liners



Melt ice cream and place in a large bowl. Crumble cake and add to the melted ice cream. Stir to completely combine. Refreeze for 3 hours or overnight. Using a small ice cream scoop, scoop out small balls of ice cream and cake and place on a baking sheet lined with wax paper. Insert sticks into the balls Place the balls in the freezer for 30 minutes to an hour to set. Melt chocolate chips over a double boiler. Dip the balls into the melted chips. Holding the ball over the wax paper lined baking sheet, decorate with preferred toppings before the chocolate hardens. Place in a muffin liner and serve with the liner to prevent excessive dripping. Store in the freezer until ready to serve.

Note: A store bought cake can also be used. Other topping ideas include white chocolate, piped frosting or crumbled cookies. White chocolate can also be colored with food coloring to create a variety of colors.

Recipe by Christine Gardner


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