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Red Velvet Ice Cream Cake Pop

California Vanilla Ice Cream

2 Tablespoons red velvet cake crumbles

1 Tablespoon coarsely grated white chocolate

Scoop a 2-inch ball of California vanilla ice cream, immediately place on a sheet tray and refreeze.  In a small bowl, combine red velvet cake crumbles and grated white chocolate.  When the ice cream is completely refrozen, remove from freezer and quickly roll in the red velvet mixture.  Insert cake pop stick and refreeze until ready to serve.  

Makes 1 Ice Cream Cake Pop.  

Recipe created by Kristina Vanni on behalf of the California Milk Advisory Board

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.