Cake and Ice Cream “Pops”
Serves 8 to 10. Recipe is from Butterball.
1 (10- to 12-oz.) purchased pound cake
1 pint ice cream, flavor of choice
1½ bottles (71/4 ozs. each) hard coating chocolate topping
8 to 10 plastic miniforks or wooden picks
Finely chopped nuts
Crushed chocolate sandwich cookies
Chopped peppermint stick
1. Remove pound cake from packaging. Slice a piece 1/4-inch thick off 1 end. Cut remaining cake into 3/4-inch thick slices. Cut into circles using a 13/4-inch-diameter cookie cutter. Place circles on a tray lined with plastic wrap.
2. Place a scoop of ice cream about 13/4 inches in diameter on top of each cake circle. Place tray in freezer for 45 to 60 minutes or until ice cream is firm.
3. Pour chocolate topping into bowl. Remove cake from freezer. Insert plastic fork into each piece of cake. Dip into chocolate topping. Dip into dry topping of choice. Place on serving tray. Return to freezer 5 to 10 minutes or until outside of “pops” are firm.
Tips: Use holiday flavors of ice cream such as pumpkin, cranberry or caramel to make the dessert festive. Break leftover pieces of pound cake into small pieces and serve another time topped with fresh fruit and whipped cream. A scoop 13/4 inches in diameter is equivalent to a No. 20 scoop.
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