Melted Ice Cream Cake Pops

Melted Ice Cream Cake Pops, recipe by Katherine Sabbath

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:

Recipe by Katherine Sabbath for kMix

Serves: 14-16
Preparation Time: approx. 1 1/2 hours plus cooling
Cooking Time: 40 minutes plus cooling
Tools: K-Beater

Ingredients

Chocolate Fudge Cake:

  • 190g self-raising flour
  • 220g caster sugar
  • 70g unsweetened cocoa powder
  • 1 pinch salt
  • 2 free-range eggs, at room temperature
  • 125ml full cream milk
  • 60ml vegetable oil
  • 1 tsp vanilla extract
  • 125ml cup hot water

Ice Cream Cake Pops:

  • 1 x Chocolate Fudge Cake
  • 400g cream cheese, softened
  • 350g white chocolate
  • Approx. 16 x ice cream cones
  • 125g sprinkles of your choice

Method

  1. Preheat oven to 160° fan-forced. Spray a 7-inch round cake pan with cooking oil spray and line bottom and sides of pan with non-stick baking paper.
  2. Place the flour, caster sugar, cocoa powder and salt into the bowl of a kMix fitted with the K-Beater attachment. Turn the machine on low to combine the ingredients.
  3. Add in remaining wet ingredients, one at a time with mixer still on low. Once all ingredients are mixed together, turn speed up to medium and mix for 2 minutes.
  4. Pour into cake pan and bake for around 40 minutes, or until a skewer inserted into the centre comes out almost clean, then allow the cake to slightly cool in the pan.

TIP: This recipe creates an even fudgier cake pop mixture when the cake is used whilst still slightly warm.

  1. In the bowl of a kMix fitted with a K-Beater, break up chunks of the chocolate fudge cake and mix until crumbs form. Add softened cream cheese and continue mixing until a soft dough forms.
  2. Roll dough into balls (approx 6cm in diameter) and place into refrigerator to firm for at least an hour.
  3. In a heat-proof bowl, melt white chocolate in the microwave (heating at 1 minute intervals and stirring in between).
  4. Line a large, flat plate or tray with non-stick baking paper. One by one, place a cake ball onto the plate or tray and use a spoon to carefully cover the cake ball completely with melted chocolate. Before the chocolate sets, decorate with a scattering of sprinkles and place a waffle cone on top.
  5. Repeat with remaining cake balls and place in fridge to set completely.

NOTE: These melted ice cream cake pops are best enjoyed when served at room temperature andcan be refrigerated for up to 5 days. To prevent cones from going stale, store in anairtight container or in a dry refrigerator.

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