recipes
Cake and Ice Cream "Pops"
Prepared pound cake paired with ice cream frozen then dipped in chocolate, then “sprinkles” and frozen again before serving. Decorate with red & white for your Valentine!
- Servings
- cook method
- prep
- cook
- ready
- 10
- No Cooking
- 25 minutes
- no cook
- Less than 2 1/2 hours
Ingredients
- 1 purchased pound pound cake, 10 to 12 ounces
- 1 pint Dreyer's/Edy's® Ice Cream, flavor of choice
- 1 1/2 bottles (7-1/4 ounce each) hard coating chocolate topping
- 10 mini forks or wooden picks
- multi-color sprinkles
- finely chopped nuts
- crushed chocolate sandwich cookies
- chopped peppermint stick
- toasted coconut
- Directions
- Nutrition Info
- Serving Suggestions
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Remove pound cake from packaging. Slice a piece 1/4-inch thick off one end.* Cut remaining cake into 3/4-inch thick slices. Cut into circles using a 1-3/4-inch diameter cookie cutter.*
Place circles on a tray lined with plastic wrap.
Place a scoop of ice cream about 1-3/4-inch in diameter** on top of each cake circle. Place tray in freezer for 45 to 60 minutes or until ice cream is firm.
Pour chocolate topping into bowl. Remove cake from freezer. Insert plastic fork into each piece of cake. Dip into chocolate topping. Dip into dry topping of choice. Place on serving tray. Return to freezer for 5 to 10 minutes or until outside of “pops” are firm.
