Confetti Ice Cream Cake Pops
Ingredients:
2 Pints of ice cream, any flavor, any type (I used raspberry sorbet & raspberry chocolate chip both from @talenti
2 1/4C cake mix, I used funfetti (my nieces favorite for her bday) You can also use your favorite mix and add dye safe sprinkles
2 Egg whites
1/3 C Vegetable oil or coconut oil
Sprinkle & Whipped cream optional
**For my dairy free friends: Any type of frozen ice cream or sorbet will work. They also sell oat and coconut based whipped creams if you would like to garnish with it. For sprinkles Watkins has a variety of dye free options
Supplies:
9 popsicle sticks
1 15x 10x 1 baking sheet, either silicone or metal lined with parchment paper so it’s easy to remove the ice cream
1 Loaf pan, 9×5
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Directions:
- Preheat oven to 350F. Line a 15x10x1” baking sheet with parchment paper and spray with non stick baking spray
- Mix cake mix, eggs and oil with a hand mixer for two minutes and well blended.
- Spread the batter in the pan making a 1” even layer. Bake 10-13 min until a toothpick comes out clean
- Let the cake cook on a cooking rack for an hour
- Using a silicone 9×5 loaf pan or regular pan lined with parchment paper cut the cake to match the size of the bottom of the pan (make sure you measure the bottom not the top)
- Layer the cake and ice cream in the pan alternating flavors to create a marbled look. Smooth the layers of ice cream before applying the cake layers.
- Insert popsicle sticks, 9
- Freeze for 4 hours. Remove the entire loaf from the pan and cut into bars. Garnish with whipped cream and sprinkles. Serve immediately
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