Ice Cream Cake Pops | The Daily Dish

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Ice Cream Cake Pops

16 Comments | Written on July 10, 2013 at 12:00 am , by

Bite-sized treats are all the rage.  Cake Pops are a whimsical dessert trend.  Cake and Ice Cream have always been a match made in heaven.

Put this all together and you have “Ice Cream Cake Pops!”  They are easy to make, fun to eat and perfect for sharing.  Let me show you how to make Ice Cream Cake Pops!

Keep reading for step-by-step instructions…

Ice cream cake pops can be made with just about any flavor of ice cream.  All you will need to get started is a sheet tray (one that can easily fit in your freezer) and a round ice cream scoop.

Tip:  To make the ice cream balls for pops, use a small, round ice cream scoop like the one in the photograph below.  About 2 inches in diameter.

As a California girl, I always like to support my local farmers, so I teamed up with Real California Milk to make some ice cream treats for summer.  California ice cream is sold nationally and can be identified with the California milk seal on the carton.  Believe it or not, California is actually the leading producer of ice cream!  Last year the state produced 131 million gallons of ice cream.  WOW!

After you scoop the ice cream for the pops, you need to re-freeze before moving to the next step.  This is very important!  If the balls are too soft, it will be very hard to roll them in the cake crumbles.  I tested this recipe on a 108 degree day in Los Angeles.  If I can do it here, you can do it anywhere!

Tip:  I like to put my sheet tray and ice cream scoop in the freezer before I even begin.  That way they are already cold when I am ready to scoop the ice cream balls.  

Now this is the fun part!   Rolling the ice cream in your favorite “cake!”  Here I have three options:  Red Velvet Cake, German Chocolate Cake, and Birthday Cake.

Red Velvet is made with a combination of  red velvet cake crumbles and grated white chocolate.  I like to use vanilla ice cream.

German Chocolate is made with German chocolate cake crumbles, coconut and pecans.  Chocolate ice cream works well with this option.

Birthday Cake is rolled in white cake crumbles and then rolled in multi-colored sprinkles.

Tip:  Roll the Birthday Cake Ice Cream Pop in the cake crumbles first and then roll in the sprinkles.  If you combine the sprinkles and the cake crumbles the colors will bleed.  

You need to work fast, but if the ice cream balls are completely re-frozen, you will have a few precious minutes to roll them gently with your hands in the cake coatings.  Once the balls are coated, re-freeze again.  Before serving, insert a cake pop stick.

These are three of my favorite cakes transformed into Ice Cream Cake Pops!  Red Velvet, German Chocolate and Birthday Cake.  Feel free to get creative and use your favorite cake as an inspiration for an ice cream cake pop!

Tips:

-Cake pop sticks are available in the baking aisle of your grocery store, near the cake decorating supplies.

-For cake crumbles, you can use leftover cupcakes or slices of cake without frosting.  If you plan on making a large batch of Ice Cream Cake Pops, prepare a cake mix according to package directions, cool complete and crumble the cake.

Red Velvet Ice Cream Cake Pop

Vanilla Ice Cream

2 Tablespoons red velvet cake crumbles

1 Tablespoon coarsely grated white chocolate

Scoop a 2-inch ball of vanilla ice cream, immediately place on a sheet tray and refreeze.  In a small bowl, combine red velvet cake crumbles and grated white chocolate.  When the ice cream is completely refrozen, remove from freezer and quickly roll in the red velvet mixture.  Insert cake pop stick and refreeze until ready to serve.  Makes 1 Ice Cream Cake Pop.

German Chocolate Ice Cream Cake Pop

Chocolate Ice Cream

1 Tablespoon German chocolate cake crumbles

2 teaspoons shredded coconut

1 teaspoon pecan chips

Scoop a 2-inch ball of chocolate ice cream, immediately place on a sheet tray and refreeze.  In a small bowl, combine German chocolate cake crumbles, shredded coconut and pecan chips.  When the ice cream is completely refrozen, remove from freezer and quickly roll in the German chocolate mixture.  Insert cake pop stick and refreeze until ready to serve.  Makes 1 Ice Cream Cake Pop.

Birthday Cake Ice Cream Cake Pop

Vanilla Ice Cream

2 Tablespoons white cake crumbles

1 Tablespoon multi-colored nonpareil sprinkles

Scoop a 2-inch ball of vanilla ice cream, immediately place on a sheet tray and refreeze.  Place white cake crumbles into one small bowl and nonpareil sprinkles in another small bowl.  When the ice cream is completely refrozen, remove from freezer and quickly roll in the white cake crumbles, followed by the nonpareil sprinkles.  Insert cake pop stick and refreeze until ready to serve.  Makes 1 Ice Cream Cake Pop.

For more information about California dairy products, visit RealCaliforniaMilk.com.

They can also be found on FacebookPinterest and Instagram!

Be sure to follow @RealCalifMilk on Twitter and join us for a Twitter party Thursday, July 11th from 1:00 to 2:00 p.m. ET/10:00 to 11:00 a.m. PT.  We will be using the hashtag #CAIceCream  Click here for more info and to RSVP!

16 Responses to “Ice Cream Cake Pops”

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