These adorable chocolate-covered cake andice cream treats are almost as enjoyable to make as they areto eat, and because they are so easy, young cooks can join inthe fun of making them, too!
Recipe: Cake and Ice Cream”Pops”
1 (10 to 12-ounce) purchased pound cake1 pint ice cream, flavor of choice1 1/2 bottles (7 1/4-ounces each) hardcoating chocolate topping8 to 10 plastic mini forks or wooden picksMulti-color sprinklesFinely chopped nutsCrushed chocolate sandwich cookiesChopped peppermint stickToasted coconut
Makes 12 servings.
*Break leftover pieces of pound cake intosmall pieces and serve another time topped with fresh fruit andwhipped cream.
**A scoop 1-3/4-inches in diameter is equivalentto a #20 scoop.
Tips: Use holiday flavors of ice creamsuch as pumpkin, cranberry or caramel to make the dessert festive.
Recipe and photograph provided courtesyof Butterball®; through ECES, Inc., Electronic Color EditorialServices.
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