Cake and Ice Cream Pops
< 3 hours
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
Finely chopped nuts
Crushed chocolate sandwich cookies
Chopped peppermint stick
- 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.