Cake and Ice Cream Pops
Prep Time
25 minutes
Total Time
< 3 hours
Servings
10
Calories
262
Per Serving
Ingredients
1 purchased pound cake, 10 - 12 oz.
1 pint Dreyer's/Edy's® Ice Cream, flavor of choice
1 ½ bottles (7¼ oz. 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
- 1.Remove pound cake from packaging. Slice a piece ¼-inch thick off one end. Cut remaining cake into ¾-inch thick slices. Cut into circles using a 1¾-inch diameter cookie cutter.
- 2.Place circles on a tray lined with plastic wrap.
- 3.Place a scoop of ice cream about 1¾-inch in diameter on top of each cake circle. Place tray in freezer for 45 to 60 minutes or until ice cream is firm.
- 4.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.
Nutrition Facts
Per Serving
Calories262
Total Fat16g
Carbs27g
Protein3g
Trans Fat0g
DV Trans Fat0%
Sodium126mg
DV Sodium0%
Sugar17g
DV Sugar0%
Iron0%
Calcium0%
Saturated Fat6g
DV Saturated Fat0%
Cholesterol10mg
DV Cholesterol0%
Dietary Fiber1g
DV Dietary Fiber0%
Vitamin A0%
Vitamin C0%
