Tuesday, July 1, 2014
Melting Ice Cream Cake Pop
1/2 recipe of Black and White Pound Cake or your favorite cake of choice
1/2 c. strawberry ice cream syrup
22-24 mini ice cream cones
1 container Pillsbury red frosting (or white with red food dye)
Red, white and blue sprinkles
Mash the pound cake and strawberry ice cream syrup together with your fingers, or a fork, until everything is well combined. Roll into a cone shape into your hand, and push lightly into the cone, making sure that there is a mount on top like a scoop of ice cream. Refrigerate for at least a half an hour.
Melt the frosting until you reach a runny like consistency. Dip the top of each cake pop into the red frosting, swirl slightly to get some of the extra frosting off, and place flat side down into a cake pan. Sprinkle with the patriotic sprinkles. Repeat for the remaining cake pops. Refrigerate until the frosting is set. These little cones are adorable, and the perfect bite size treat!