I think we are all kids at heart when it comes to ice cream. Anyone else still run outside to get a Flake 99 when you hear the music from the ice cream van? No? Ok, just me then! To celebrate all of that lovely sun we are getting here in sunny England, I made some ice cream cake pops. I got the idea from the queen of cake pops, Bakerella but adapted the method slightly.
- Like the birthday cake pops, either bake an ordinary cake or buy a ready-made one. It can be either plain or chocolate. TIP – using ready-made cakes can be trickier because they have more oil in them, so it’s harder to get the ratio of cake to icing when make the balls.
- Like any cake pop, put the cake in a food processor until it’s all crumbs.
- Add the icing to the crumbs bit-by-bit so you can get the right consistency of the balls.
- Make the balls and leave them to chill in the freezer for 10 minutes.
- Meanwhile, cut your ice cream cones by scoring the cones with a knife until the top falls off. If you can get hold of mini ice-cream cones then use that.
- Carefully break the end of the cone to allow the stick to go through.
- Melt the pink candy melts in the microwave in 30 second blasts. Add a teaspoon of vegetable oil to the candy melts to thin out the chocolate.
- Dip each stick into the melted chocolate and place into each cake pop.
- Insert the cake pop into the cone.
- Dip the cake pop into the pink candy melts. The great thing about these cake pops is that you don’t have to be great at dipping – the more the chocolate drips down the cone, the most realistic it looks. If the cake pop falls off the stick – don’t panic like I did, just grab a spoon and place on top of the cone.
- Add multi-coloured sprinkles.
- Leave for about 10 minutes to allow the chocolate to dry.
- You can stop here if you want, but to make them a little cuter add the “hot fudge”.
- Melt dark chocolate candy melts and drip the chocolate onto the cake pops with a spoon.
- Add a red Smartie for the cherry on top and voila!
I may do some more summery cake pops in the next few weeks/months so stay tuned for more to come.