Blogtober 2018, Recipe, Tasty Tuesday, Tutorial

Tasty Tuesday: Ice Cream Filled Cake Pops

Yea, you read that right. I took the greatness of cake pops and shoved ice cream into them. And yea, they are as good as you’d expect.

I like chocolate, okay.

It’s still pretty warm here in Southern California, so I thought a nice cool ice cream and cake treat would be perfect to send out these dwindling days of summer. Cake pops are fun and cute little treats, made 1000% better by adding a small scoop of chocolate ice cream.

As you can see, I like a hefty cake-to-ice cream ratio. You can use less cake, but I’m not sure how well they’ll work. The cake adds the stability needed to keep it on the stick when dipping.

But, we’ll get to that. I’m sure you’re wondering how you too can make this playful delicacy.

Well, follow me, my friends. It’s actually easier than you might think.

To preface this: Until this post, I had never made these before in my life. I just got an idea in my head and thought it would be a fun post to kick off this Blogtober’s Tasty Tuesday. This involved a lot of trial and error, so it was kind of a mess for me. Since you’ll have instructions, it will probably go smoother for you. Once I got the hang of what I was doing, it was really easy (though time consuming with all the freezing).

I’ll also keep tweaking this method and may revisit this later if I find a better way.

This is not really a single-day project, because it requires so much freezing (and freezing overnight is always better). So, if you want these available for a party or barbecue or something, give yourself a few days to get them ready!

To start with, you need ice cream balls. I used some homemade chocolate ice cream my mother and I made, but you can use whatever flavor you want. I highly recommend you invest in a good cookie scoop–it makes nearly perfect tablespoon balls of ice cream. I seriously use that scoop for flippin’ everything.

If you don’t have a cookie scoop and don’t want to buy one, a regular metal table spoon will work. I don’t recommend a standard ice cream scoop, because it’s just too big.

My mom taste-tested the ice cream to make sure it was up to standards. It was.

Once you’ve assembled your ice cream and scooping apparatus, get to work! Place one scoop of ice cream onto a prepared piece of cling wrap. Wrap the single ball up in the wrap and place it in the freezer.

Try to keep them as rounded as possible, but don’t worry if they’re a little wonky. Once they’ve refrozen a bit it’s very easy to roll them into a rounder shape.

Freeze these for a few hours at least, but preferably overnight. You want them as frozen solid as possible to minimize melting when you assemble the cake pops.

Which brings us to part two! Part two, part two, part two!

Once your ice cream balls are frozen, you need to prepare the cake pop mixture. This is done by combining cake and frosting. I used box mix chocolate cake and canned frosting, because I’d never done this before and didn’t want to take the time to make it from scratch.

Break your cake, add your icing, and mix until it turns into a mush that sticks and holds together when you press it.

Again, I used chocolate and chocolate, but you can use whatever flavor(s) you want.

Plop some of the mixture onto a prepared piece of cling wrap and press it into a disk about 5″ in diameter and about 1/2″ thick. Like I mentioned above, if you think that’s a lot of cake, you can try using less and making it thinner.

I’m a lazy baker.

For reference, I’d made cupcakes because I knew I won’t need a full cake’s worth of cake pop mush. I used about 10 cupcakes and just over half a can of frosting to make six ice cream cake pops.

Break your cake, add your icing, and mix until it turns into a mush that sticks and holds together when you press it.

Again, I used chocolate and chocolate, but you can use whatever flavor(s) you want.

Plop some of the mixture onto a prepared piece of cling wrap and press it into a disk about 4-5″ in diameter and about 1/2″ thick. If you don’t want quite so much cake, you can use less and press it thinner, but make sure it’s about 4-5″ across. (Hint: a wider disk makes it easier to wrap.)

Keep in mind, a thinner cake disk will result in a smaller cake pop. It also means ice cream is more likely to leak out once you wrap it up, which will make it difficult for the candy melts to cling when you dip it. It’s also much harder for the stick to hold because when you dip it in the hot candy melts the ice cream inside will soften. The thicker cake helps to anchor the stick when that happens so it doesn’t slide out–less cake means a less sturdy base for the stick.

This would also make good “potting soil” if you wanted to make a flower pot cake, just FYI.

Once you’ve pressed out your cake disk, you want to add the ice cream. Do this one ice cream ball at a time, because they melt fast! If you can do this in a cold, air conditioned room, all the better.

Pull out one of your ice cream balls from the freezer and put it into the middle of your disk. Then wrap the cake around the ice cream. I did this by lifting the edges of the cling wrap to bring the cake up and around, then squeezing it together.

Once it’s wrapped up, put it in the freezer and continue until all the ice cream balls are covered in cake.

Don’t worry if they’re not very round. Just like with the ice cream, once it’s solidified in the freezer for a bit, you can shape it easily with your hands. Your body heat is just warm enough to make it pliable.

Again, freeze for a few hours, or overnight if possible.

Once they’re frozen, it’s time to dip them in candy melts.

Admittedly, this is kind of tricky. Unlike regular, smaller cake pops (these are roughly the size of a tennis ball, compared to the smaller-than-a-golf-ball-sized standard cake pops), you would need a lot of candy melts to completely dip these. Since I’m not a big fan of candy melts anyway, I got around this by only dipping the tops of them and dipping those tops in sprinkles.

It is possible to completely cover them, though. I’ll let you know what I did when we get down there.

First, you want to melt your candy melts. I recommend a double boiler, but a metal bowl over a pot of boiling water can be used in a pinch (like if, say, just hypothetically, someone moved your double boiler and now you can’t find it and who has time to go through the entire kitchen). If you go the metal bowl over a pot route, make sure the bowl does not touch the water! If the bowl is floating, it will move and shake when the water boils and the water might sputter out.

Not only will this ruin your candy melts it they get wet (water+melted chocolate=complete seized disaster), but I can tell you from experience that taking a splutter of boiling water to the stomach hurts like a bitch.

I also don’t recommend microwaving them. It’s tough to get them evenly melted and you have to keep reheating them as they cool. A double boiled will keep them heated and melted, as long as you stir it occasionally.

So, melt your candy melts over medium heat, stirring occasionally until melted smooth.

I used a whole package of light cocoa candy melts from Wilton, which was more than enough. For the six pops I made, I probably only needed half a bag.

Once your candy is melted, pull out one cake pop ball. Just like with a regular cake pop, dip your stick in the melted chocolate, stick it in, and pop it back in the freezer just long enough for the candy coating to harden (this only takes a couple minutes–the time it takes to stick all your cake pops should be plenty of time for the first one to set).

NOTE: I said I would tell you how to completely cover your cake pop in candy if you want. This is the point where you want to do it. Once you’ve dipped your stick and stuck it in the cake pop, use a spatula to spread candy coating all over the bottom half of the cake pop before putting it back in the freezer to set.

Then, holding your cake pop by the stick, dip, roll, and swirl it through the melted candy.


If you coated the bottom half of your cake pop, make sure this top half reaches that bottom half to “seal” it. Personally, I like them better with just the top half coated.

Once coated, I dipped them in a bowl filled with white pearlescent sprinkles.

Everything is better with sprinkles.

After you’ve dipped them in sprinkles, put them back in the freezer to set one last time. Again, this only takes a couple minutes. After they’ve set, they’re ready to eat!

Soooo good!

I really hope you enjoyed this little recipe/tutorial thing!

Do you have any tips or tricks on how I can improve my technique? Did you try making them yourself? Let me know in the comments! I’d love to hear your experiences!

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13 thoughts on “Tasty Tuesday: Ice Cream Filled Cake Pops”

  1. Yummy….and hypothetically speaking, if someone did move your double boiler and you couldn’t find it, they hypothetically apologize….especially to your tummy!

    Liked by 1 person

  2. Holy cannoli, Batman – these look amazeballs! Since I see that you don’t deliver (DANG IT! LOL), I’ve pinned this so I can attempt to make them myself. Here’s the link, in case anyone wants to re-pin –

    (are you completely sure you can’t mail some to me? 😉😊 )

    Liked by 1 person

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