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Ingredients
  • ‍3 cups vanilla ice cream
  • ¾ cup yellow cake mix
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 1 bottle of sprinkles (use jimmies, as nonpareils may run and make streaks in the ice cream)

Birthday Cake Batter Pops

These eye-catching sweet treats will be a major crowd pleaser at any outside event or birthday celebration.

How to Make

1. Combine ice cream, cake mix, extract and milk in a blender and blend on medium until smooth. Pour into molds and freeze overnight.

2. After taking the pops out of the molds, dip the tops into a small bowl of sprinkles and coat as desired.

3. To make frozen cake pops instead of the larger popsicles, pour batter into plastic disposable shot glasses and freeze.

4. When mixture is partly frozen, insert colorful popsicle sticks and continue to freeze.

Keys to Successful Pops:

Getting popsicles out of the molds can be tricky, so make sure the molds you purchase (Target, Dollar Tree, Amazon) have long sticks that extend far down into the popsicle. If they are too short, they can potentially pull right out and leave the popsicle stuck in the mold.

Instead of using the sticks that come with the molds, you can also buy popsicle sticks or dowel rods (both cheap at the Dollar Tree) and stick them in yourself. After the popsicles have been in the freezer an hour or so, the mixture will be partially frozen. Push the popsicle sticks or dowel rods three quarters of the way down into the mixture and continue to freeze overnight.

To get the popsicles out of the molds successfully, run warm (not hot) water over the molds for about 30 seconds, or immerse them in warm water up to the top of the mold (not fully underwater). Gently massage the pop from bottom to top and wiggle the popsicle free.

Mixtures with some sort of protein in them (milk, ice cream, condensed milk, yogurt) are generally easier to pop out of the mold. Mixtures made of straight, clear fruit juices tend to stick.

Photos
Chelsi Fisher