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Cake & Ice Cream Pops
Cake & Ice Cream Pops

Cake & Ice Cream Pops

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Cook Minutes 3 Hr 53 Min
Prep : 35 Min Cook: 3 Hr 18 Min
Enjoy the best of both worlds with this easy-to-make Cake & Ice Cream Pops recipe. Layers of chocolate cake and vanilla ice cream are coated in melted chocolate, then sprinkled with peanuts to create the perfect summertime treat. It's sure to be a hit when served at your next summer gathering.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer-size) white cake mix
1/4 cup unsweetened cocoa powder
3 cups vanilla ice cream, softened, divided
3 pkg. (225 g) Baker's Semi-Sweet Chocolate, broken into small pieces, divided
6 Tbsp. coconut oil, divided
1/2 cup dry roasted peanuts, chopped
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Prepare cake batter and bake as directed on package for 2 (8-inch) round layers, adding cocoa powder to the batter before pouring into prepared pans.
Step 3
Cool 10 min. Remove cakes from pans to wire racks; cool completely. Use serrated knife to cut each cake horizontally in half to make 2 thin layers. Stack 2 cake layers on baking sheet, filling layers with 1-1/2 cups ice cream. Repeat with remaining cake layers and ice cream. Freeze 2 hours.
Step 4
Meanwhile, microwave half each of the chocolate and oil in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Repeat with remaining chocolate and oil in separate microwaveable bowl. Cool both completely.
Step 5
Cover baking sheet with parchment. Cut 1 dessert into 12 wedges. Insert wooden pop stick into ice cream layer on rounded side of each wedge. Use pop stick to dip each wedge into chocolate, turning to evenly coat all sides of wedge with chocolate. If necessary, use spoon to drizzle additional chocolate over any uncoated areas. Place on prepared baking sheet; sprinkle each pop with about 1 tsp. nuts.
Step 6
Repeat with remaining dessert, chocolate and nuts.
Step 7
Freeze 10 min. or until chocolate is firm.
Kraft Kitchen Tips!
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Make Ahead
These frozen pops can be prepared ahead of time. Place between layers of parchment, then freeze in airtight container up to 2 weeks before serving.
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How to Halve the Recipe
Bake cake layers as directed; cool completely. Wrap and freeze 1 cake layer for another use. Cut measures of all remaining ingredients in half, then use to make 12 pops as directed.
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Variation
Prepare using any variety of cake mix and/or flavour of ice cream.
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Substitute
Substitute coloured sprinkles or toasted coconut for the chopped peanuts.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 11 g
55 %
Cholesterol 30 mg
Sodium 150 mg
6 %
Carbohydrate 37 g
Fibre 3 g
Sugars 24 g
Protein 5 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
6 %
Iron
20 %
Servings
24 servings, 1 pop each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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