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Birthday Cake Ice Cream Cake Pop

California Vanilla Ice Cream

2 Tablespoons white cake crumbles

1 Tablespoon multi-colored nonpareil sprinkles

Scoop a 2-inch ball of California vanilla ice cream, immediately place on a sheet tray and refreeze.  Place white cake crumbles into one small bowl and nonpareil sprinkles in another small bowl.  When the ice cream is completely refrozen, remove from freezer and quickly roll in the white cake crumbles, followed by the nonpareil sprinkles.  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,