15 oz yellow cake mix (450 g), 1 box, prepared according to package instructions, cooled
½ cup vanilla frosting (50 g)
1 cup vanilla ice cream (145 g), softened
1 cup chocolate cookie (100 g), crushed
1 cup chocolate ice cream (145 g), softened
2 cups white chocolate (340 g), melted, plus 2 tablespoons, divided
whipped cream, for decorating, optional
sprinkles, for decorating, optional
Special Equipment
24 ice pop sticks
foam board, optional
Nutrition Info
Calories 204
Fat 8g
Carbs 32g
Fiber 0g
Sugar 23g
Protein 2g
How to Make It
1. Step
In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
2. Step
Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
3. Step
Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
4. Step
Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
5. Step
Freeze for 30 minutes.
6. Step
Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
7. Step
To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
8. Step
Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
9. Step
Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
10. Step
Decorate the cake pops with whipped cream and sprinkles, if desired.
