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Ice Cream and Cake Pops Recipe by Paula Deen

Easy Level
22 MIN 10 Prep + 12 Cook
Servings
$ /Serving
Print
Easy Level
22 MIN 10 Prep + 12 Cook
32 Servings
$ /Serving

Ice Cream and Cake Pops Recipe by Paula Deen

Easy Level
22 MIN 10 Prep + 12 Cook
32 Servings
$ /Serving

Ingredients

  • 1 box chocolate cake mix
  • 3/4 cup water
  • 2 large eggs
  • 1/4 cup vegetable oil
  • vanilla ice cream
  • 1 cup sprinkles, nuts, or other toppings

Preparation

Special Equipment: oven-safe popsicle forms or baking tins, popsicle sticks

 

Preheat oven to 350°F.

 

Spray the pop forms with non-stick spray. In the bowl of a mixer, beat together cake mix, water, eggs, and oil for 30 seconds on low speed. Turn speed to high and beat for an additional 2 minutes. Place 2 heaping tablespoons of cake batter into each form. Bake for approximately 12 minutes, or until cake is fully cooked. Remove from oven and invert immediately onto a cooling rack. Repeat with remaining cake batter. Cool cakes completely, and then push popsicle sticks about halfway into each cake. Stir ice cream until it is the consistency of frosting. Using a wide, flat knife or spatula and working quickly, frost cakes. Dip cake pops in sprinkles, nuts, or desired toppings and then place on a waxed paper lined baking sheet. As the cakes are frosted and decorated, place in the freezer to avoid melting.

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