CAKE & ICE CREAM POPS

Cake & Ice Cream Pops image

Get the best of both worlds with our festive Cake & Ice Cream Pops. Chocolate cake and vanilla ice cream are combined, coated in melted chocolate and then covered in peanuts to create our Cake & Ice Cream Pops. Plus, the presentation is really something else!

Provided by My Food and Family

Time 3h38m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1-1/2 cups (1/2 of 2-layer-size pkg.) white cake mix
2 Tbsp. BAKER'S 100% Pure Cocoa Powder
1-1/2 cups vanilla ice cream, softened
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces
3 Tbsp. coconut oil
1/4 cup dry roasted peanuts, chopped

Steps:

Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 1 (8-inch) round cake layer, adding cocoa powder to the batter before pouring into prepared pan.
Cool cake 10 min. Remove to wire rack; cool completely. Use serrated knife to cut cake horizontally in half to make 2 thin layers. Stack on freezerproof plate, filling layers with ice cream. Freeze 2 hours.
Meanwhile, microwave chocolate and oil in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Cover baking sheet with parchment. Cut dessert into 12 wedges. Insert wooden pop stick into ice cream layer on rounded side of each wedge. Use pop stick to dip cake into chocolate, turning to evenly coat all sides of wedge with chocolate. If necessary, use spoon to drizzle additional chocolate over any uncoated areas. Place on prepared baking sheet; sprinkle with about 1 tsp. nuts. Repeat with remaining cake wedges.
Freeze 10 min. or until chocolate is firm.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g