Ice cream cake pops

5 from 2 votes

Ice Cream Cake Pops are easy to make and fun to decorate, they're a great way to indulge in an ice cream treat without a melted mess!

Prep Time30

Chill Time and Decorating Time1 30

Total Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 298kcal

Crumble the leftover cake into small pieces using a food processor or by hand and place into a bowl.
Mix the frosting into the cake crumbs until fully combined.
Take a small amount of the cake mixture and roll it into a ball, about the size of a golf ball.
Press a lollipop stick into the center of each cake ball and place them onto a baking sheet.
Place the baking sheet in the freezer for 15-20 minutes, or until the cake balls are firm.
Melt the melting chocolate in different colors according to the package instructions.
Dip the top rim of each ice cream cone into the melting chocolate and then roll it in sprinkles. Place them to one side to set.
Take the cake balls out of the freezer and dip them into the melted chocolate, tapping off any excess.
Place each cake pop onto the prepared ice cream cones, pressing down gently and remove the lollypop stick.
Warm up the chocolate topping in the microwave so that it's pourable. You don’t want it to be too hot.
Pour the chocolate topping into a piping bag and cut a small amount off the tip.
Drizzle chocolate sauce on top of each cake pop to look like chocolate sauce on ice cream.
Decorate with more sprinkles
Return the cake pops to the freezer for 10-15 minutes to set.
Serve and enjoy your delicious ice cream cake pops!

Storage:

Once the ice cream cake pops are assembled, store them in the freezer until you're ready to serve. They will keep for several days in an airtight container.
If you want to store them for longer than a few days, you can wrap each cake pop individually in plastic wrap and store them in a freezer-safe container or bag. When you're ready to enjoy them, simply remove them from the freezer and let them sit at room temperature for a few minutes to soften slightly before serving.
You can store the ice cream cake pops with the cones if you prefer, or you can remove the cones and store the cake pops on their own. Keep in mind that if you leave the cones on, they may become a bit soft after being stored in the freezer, but this won't affect the overall taste of the cake pops. If you do remove the cones, you may want to wrap each cake pop individually in plastic wrap to prevent them from sticking together.

Tips:

Use a sturdy cake: It's important to use a dense cake for this recipe, as it will hold together better when mixed with the frosting. A lighter cake may crumble too easily.
Adjust the frosting amount: Depending on the consistency of your leftover cake and frosting, you may need to adjust the amount of frosting you use. Add a little at a time until you reach a consistency that allows you to easily form the cake mixture into balls.
Freeze the cake balls: Freezing the cake balls before dipping them in the chocolate will make them easier to handle and less likely to fall apart.
Use a deep bowl for dipping: When dipping the cake balls in the melted chocolate, use a deep bowl to ensure that the chocolate is deep enough to fully coat the cake pops.
Allow the chocolate to set: After dipping the cake pops in the chocolate, give them a little tap to remove any excess chocolate and then place them on the prepared ice cream cones. Allow the chocolate to set before adding the chocolate topping.
Customize your toppings: You can customize your ice cream cake pops by using different colors of melting chocolate and sprinkles. You can also try adding other toppings such as crushed nuts, candy pieces, or coconut flakes.
Use a piping bag for the ganache: Using a piping bag to apply the ganache will give you more control over the amount and placement of the chocolate. You can also drizzle the ganache using a fork or spoon if you don't have a piping bag.