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German Chocolate Ice Cream Cake Pop

California Chocolate Ice Cream

1 Tablespoon German chocolate cake crumbles

2 teaspoons shredded coconut

1 teaspoon pecan chips

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

Makes 1 Ice Cream Cake Pop.  

Recipe provided 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,