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Cake and Ice Cream “Pops” recipe

Cake and Ice Cream Pops

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

  • Remove pound cake from packaging. Slicea piece 1/4-inch thick off 1 end*. Cut remaining cake into 3/4-inchthick slices. Cut into circles using a 1-3/4-inch diameter cookiecutter*.
  • Place circles on a tray lined with plasticwrap.
  • Place a scoop of ice cream about 1-3/4-inchin diameter** on top of each cake circle. Place tray in freezerfor 45 to 60 minutes or until ice cream is firm.
  • Pour chocolate topping into bowl. Removecake from freezer. Insert plastic fork into each piece of cake.Dip into chocolate topping. Dip into dry topping of choice. Placeon serving tray. Return to freezer 5 to 10 minutes or until outsideof “pops” are firm.

    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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    1 Comment


    A fun idea for kids birthday parties, our ice cream cone cake pops recipe turns your favorite flavor of cake into an ice-cream-inspired, lip-smacking treat.

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