Ice Cream and Cake Pops

  • Total: 1 hr 6 min
  • Prep: 30 min
  • Cook: 36 min
  • Yield: about 32 servings
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Non-stick cooking spray

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


Special equipment:
oven-safe popsicle forms or baking tins (recommended: Cake Lolli), popsicle sticks
  1. Preheat oven to 350 degrees F. 
  2. 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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