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Ice Cream Cake Pops Recipe

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4.3 from 9 reviews

Delicious and fun Ice Cream Cake Pops combine moist cake crumbs with creamy ice cream centers, coated in a smooth chocolate shell and garnished with colorful sprinkles or crushed cookies. Perfect for parties or a sweet treat, these pops are easy to make ahead and freeze for whenever you need a delightful dessert.

  • Total Time: 5 hours 30 minutes
  • Yield: 50 servings

Ingredients

For the Cake

  • 15.25 oz cake mix (chocolate, white, or strawberry)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

For the Ice Cream Filling

  • 1 quart ice cream (chocolate, cookies ‘n cream, or strawberry)

For the Coating and Garnish

  • 4 cups semi-sweet chocolate chips (or white chocolate chips; add ½ cup bright pink candy melts for pink coating)
  • ½ cup coconut oil
  • ¼ cup nonpareils sprinkles (or crushed Oreos)

Instructions

  1. Prepare and Bake the Cake: Preheat your oven to 350˚F. In a large bowl, beat the cake mix, water, vegetable oil, and eggs together for two minutes until well combined. Pour the batter into a greased 9×13-inch baking pan. Bake for 30 to 35 minutes until a toothpick inserted comes out clean. Allow the cake to cool completely before crumbling it into a large bowl.
  2. Scoop Ice Cream and Coat with Cake Crumbs: Use a small #100 (2 teaspoons) dough scoop to scoop out the ice cream. Coat each ice cream scoop with the crumbled cake by gently pressing the crumbs onto the ice cream surface. Immediately place each coated ice cream ball on a chilled pan and transfer them to the freezer. Let the ice cream cake balls harden for 3 to 4 hours or overnight for best results.
  3. Prepare Chocolate Coating: In a microwave-safe bowl, combine the chocolate chips (and pink candy melts if making pink) with coconut oil. Microwave on high for one minute, then stir well. Continue microwaving in 15-second intervals, stirring after each, until the mixture is smooth and fully melted.
  4. Assemble the Cake Pops: Remove an ice cream cake ball from the freezer. Roll it gently between your hands to smooth out the cake crumb coating. Insert a lollipop stick into the center of the ball. Dip the ball into the melted chocolate coating, let the excess drip off, and immediately sprinkle with your choice of nonpareils or crushed Oreos. Place the finished pop back in the freezer.
  5. Store the Cake Pops: Once dipped and garnished, allow the cake pops to harden in the freezer. After hardening, transfer them to a freezer bag or airtight container. If making multiple flavors, store separately to maintain distinct flavors and colors. You can also wrap each pop individually for added protection.

Notes

  • Be sure to cool the cake completely before crumbling to avoid melting the ice cream.
  • Use a chilled pan for placing the coated ice cream balls to help them harden faster.
  • Adjust the coating flavor by mixing different chocolate chips or candy melts.
  • Store pops in the freezer and consume within 2 weeks for best quality.
  • Allow pops to sit a few minutes at room temperature before eating to soften slightly.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/ice-cream-cake-pops-recipe/