1 gallon ice cream
1 9x13 cake prepared according to package directions
1 bag semi-sweet chocolate chips
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