Ice Cream Cake Pops

These delicious Ice Cream Cake Pops have ice cream in the center, coated with cake crumbs, and topped with a chocolate shell and sprinkles!

Course Ice Cream

Cuisine American

Prep Time 1

Cook Time 30

Chill Time 4

Total Time 5 30

Servings

Calories 186kcal

15.25 oz cake mix chocolate, white, or strawberry
1 cup water
½ cup vegetable oil
3 large eggs
1 quart ice cream chocolate, cookies 'n cream, or strawberry
4 cups semi-sweet chocolate chips or white chocolate chips (add ½ cup bright pink candy melts for pink version)
½ cup coconut oil
¼ cup nonpareils sprinkles or crushed Oreos

Preheat the oven to 350˚F. Beat the cake mix, water, oil, and eggs for two minutes. Pour into a greased 9x13-inch pan. Bake the cake at 350˚F for 30-35 minutes. Cool completely and then crumble the cooled cake in a large bowl.
Use a small #100 (2 teaspoons) dough scoop to scoop the ice cream. Coat the ice cream scoop with cake crumbs, gently press/squeeze them onto the ice cream, and immediately place them in a chilled pan in the freezer as you make them. Allow the ice cream cake balls to harden in the freezer for 3-4 hours, or overnight, depending on your freezer.
Prepare the coating by putting the chocolate chips (add bright pink candy melts if making the pink coating) in a microwave-safe bowl. Add the coconut oil and microwave on high for 1 minute. Stir and continue microwaving in 15-second intervals, stirring each time, until smooth.
Remove an ice cream cake ball from the freezer, roll it between your hands to smooth out the cake crumbs, and insert a lollipop stick. Then, dip it in the prepared coating, allow the excess to drip off, immediately sprinkle with your chosen garnish, and return it to the freezer.
Once the ice cream cake pops have hardened, you can transfer them to a freezer bag or an airtight container and store them in the freezer. If you make multiple flavors, store them in separate bags to keep the colors and flavors separate. You can also wrap each one individually before storing it.