Cake & Ice Cream Popsicles

Two favorites in one. Chocolate cake swirled with vanilla ice cream and served as a popsicle.

The other day we had some leftover chocolate cake in the fridge. It was at the point where Kerry said he’d had enough. I didn’t want to the throw away perfectly good cake, so I thought I’d better think of something to repurpose it.

Kerry had been eating it with vanilla ice cream, so I thought what if that perfect combination could be great on a stick. No forks, simply bite into it. Like its cousin the cake pop, which is cake and frosting mixed together, then shaped into a ball covered with hard chocolate, why not cake and ice cream? It’s already a classic combo, so it had to taste good.

I scraped off the frosting from my chocolate cake, broke it into chunks and mixed it with some softened vanilla ice cream. I squished it into my popsicle molds and popped them into the freezer. Once they were frozen, the easiest way to coat them with chocolate was to use Hershey’s Shell Chocolate, as it freezes instantly when you dip the popsicles.

I didn’t want to coat the whole popsicle with chocolate because I wanted people to see that this was a cake and ice cream dessert. So, as you can see, they’re only half coated. Just pour the Hershey’s into a cup and dip the popsicle into it at a slant. It freezes instantly.

Don’t like chocolate cake? Try strawberry cake with vanilla or strawberry ice cream. Lemon cake with strawberry ice cream? White cake with chocolate ice cream?  Spice cake with butter pecan ice cream? Hmmm….I might have to give my own suggestions a try. My mind is reeling with all kinds of combinations!

Popsicle molds are easy to find too. Just today, I was at my local drug store and saw some in the cheapy bins for $3.00 for a pack of six.

You’ll need:

• Vanilla ice cream
• Cake
• Hershey’s Shell Chocolate
• Popsicle molds

The size of your molds will dictate how much ice cream and cake you’ll use. Also, the ratio of ice cream and cake will depend on your taste. You can do a 1:1 ratio or 1:2 ratio.

Soften the ice cream a bit. Add chunks of cake. Stir gently so you can see ice cream areas and cake areas. Fill the molds. Freeze for several hours.

Pour the Hershey’s Shell Chocolate into a tall cup. Immerse the molds in warm water to loosen the popsicles. Dip the popsicles at an angle into the chocolate. It will freeze instantly.  Place into the freezer until dessert time.