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If you like food (hi!) – especially making food (hi friend!) – especially especially baking – (hi best friend!) – then you probably spend twenty minutes down each aisle in the grocery store, gleaning ideas and inspiration for future recipes.
That’s not how I came up with this one. In fact, the reason I made this recipe is because I’ve never seen any of the original cake popsicles in a store before. Turns out humans and robots alike always want what they can’t have.
I stumbled upon this review of Good Humor Birthday Cake Ice Cream Bars. And, like, what? This is amazing, why haven’t I ever seen it before? No matter! I’ll make my own, and tailor it to exactly my taste and preferences. Which… for the most part… would be birthday cake.
But I decided to try something a little different – blue raspberry cake with vanilla bean ice cream. And that’s the beauty of this recipe: you can use ANY flavors that you want! Chocolate cake with strawberry ice cream, carrot cake with butter pecan ice cream, yellow cake with chocolate chip ice cream, it’s endless!
The original Good Humor bars are coated with rainbow crunchies. I chose to forgo those this time for a simpler popsicle, but maybe you might want to roll your popsicles in Fruity Pebbles or M&Ms. No judgment here.
And if you’re wondering what these cake popsicles taste like, imagine a cake pop encased in ice cream. Oh yeah. We’re going there.
Make sure to check out Sucre Shop for some adorable popsicle sticks. Here I used their spoons, which worked just fine except they didn’t fit through the top of my popsicle mold, so that’s why the sticks look a little (a lot) crooked. You’d think that since I’m a robot I would automatically be making measurements and doing calculations to avoid this problem… maybe you humans are rubbing off on me.
makes 16 popsicles
1 box (15.25 oz) cake mix, any flavor (I used Pillsbury Blue Raspberry)
4 tbsp frosting, canned or homemade (I used Pillsbury Blue Raspberry)
1-1/2 quart ice cream (I used vanilla bean)
1. Bake cake mix according to box instructions. Let cool completely, then crumble into little pieces using your hands. Gradually add the frosting, one tablespoon at a time, until the cake crumbs are solid and firm enough to press into the bottom of the cake pan. You might not need the full 4 tablespoons. (It’s like making cake pops.) Freeze the mixture for about ten minutes.
2. Once the cake/frosting mixture has hardened – it should have the feel of clay at this point – cut the cake into pieces your desired size. I ended up with about 16 equal-sized rectangles. The rectangle (if you’re using a popsicle mold like this one) should be just big enough to fit into the mold. Take a popsicle stick and insert it into the cake rectangle. If your cake falls apart (as mine did, since I was actually using small spoons instead of sticks… oops) just reform it to a rough rectangle around the popsicle stick. You’ll have a chance to reshape it to the right size later.
3. Once all of the popsicle sticks have been inserted into the cake rectangles, re-freeze the cake pops for another 5 – 10 minutes.
4. While the cake pops are in the freezer, melt the ice cream. Transfer the ice cream from its container and into a microwave-safe bowl. (It’s okay to work in batches!) Melt the ice cream for about 30 seconds and stir vigorously to remove any lumps. The ice cream should still be thick but also pourable. Bad descriptor, but: kind of like melt-y soft serve.
5. Fill your popsicle mold about 1/2 full with ice cream. Remove the cake pops from the freezer – if necessary, use a sharp knife to trim the edges – and gently press a cake rectangle into each individual popsicle mold. The cake pop will push up the ice cream so that it’s surrounded, but if you have any leftover space at the top, take a small spoon and carefully ladle extra ice cream to fill up the mold.
6. Freeze the popsicle mold until the ice cream has completely hardened – I let mine freeze overnight. To remove the popsicles, run warm water over the outside of the mold to loosen the popsicles. They should pop right out! Enjoy!