Orange Cream Push Pops
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 291
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 4
- Cholesterol
- 49
- Sodium
- 246
- Total: 3 hr 15 min (includes freezing time)
- Active: 15 min
Ingredients
1 1/2 cups vanilla bean ice cream, softened
1 1/2 cups orange sherbet, softened
One 16-ounce frozen pound cake
Refrigerated whipped cream, for topping
Orange sprinkles, for topping
Directions
Special equipment:
2 piping bags; 8 push-pop molds- Spoon the ice cream into a piping bag. Spoon the sherbet into a piping bag. Freeze both while preparing the molds.
- Cut the pound cake lengthwise into slices. Cut out sixteen 1 1/2-inch circles from the cake slices. Insert one cake slice into each of 8 push-pop molds. Squeeze about 1 heaping tablespoon of vanilla ice cream over the cake followed by 1 heaping tablespoon of orange sherbet. Repeat the layers once. Snap on the lids and freeze at least 3 hours and up to overnight.
- Remove the pops from the freezer and remove the lids. Top with whipped cream and sprinkles before serving.