Ice Cream Cake Pops

Originally featured in Cake Central Magazine  Volume 3, Issue 6. When Ice Cream Meets Cake Pops

If you thought we wouldn’t put our own spin on traditional cake pops, you thought wrong! The only thing better than a cake pop coated in chocolate is an ice cream cake pop coated in chocolate! Yes, ice cream cake has met its cake pop alter ego, and these irresistible, summery treats are great for outdoor parties and kids’ birthdays-- or keep a batch in your freezer for a late night frozen treat! Below are the instructions for creating ice cream cake pops, and you can adapt them to fit your own flavor preferences.


  • lollipop sticks
  • small ice cream scooper
  • parchment paper


  • cake scraps (cake crumbs), flavor of choice
  • frosting, flavor of choice
  • ice cream, flavor of choice

1. Scoop a small amount of ice cream onto a parchment-lined baking sheet. Your scoop should be a little smaller than you want your finished cake pops to be.

2. Insert a lollipop stick into the ice cream scoop. Repeat for desired number of pops.

3. Freeze ice cream scoops for at least one hour.

4. In a medium bowl, crumble up cake scraps.

5. Mix in frosting until the mixture forms a ball. Make sure to not add too much. You need just enough for the cake pops to maintain their shape.

6. Form the cake mixture into a disc by forming a ball and flattening it between your palms.

7. Wrap cake disk around frozen ice cream ball, covering completely.

8. Place cake pops on parchment-lined baking sheet and return sheet to freezer for at least one hour.

9. Melt chocolate. Remove ice cream cake pops from freezer.

10. Submerge each frozen ball in chocolate.When removing each ball, tap on the surface of the chocolate several times to remove the excess.

11. Place pops on parchment paper or stand upright in Styrofoam to harden.

Store in freezer for up to one week.

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