Colorful Cake-Pops Ice Cream Dessert

1:55 AM    

Cool off your hot summer days with frozen cake-pops ice cream mix, stuffed within two layers of butternut snap cookies and white choc bits crumbs and topped with cake-pops, dipped in melted white chocolate and colorful sprinkles. Though it may looks like a lot of work to do, it's definitely worth the time and effort. Here is what you need:

Ingredients:
  • 1 packet of butter cake mix.
  • Food coloring (pink, green, and yellow).
  • 2 liters of vanilla ice cream (softened).
  • 2 tsp of coconut essence.
  • 1 cup of White Choc Bits or white chocolate chips.
  • 1 packet of butternut snap cookies (250 g).
  • 1/4 cup of melted butter.
Garnish:
  • Nestle White Chocolate Melts (or any brand of your choice).
  • Colored sprinkles. 
 Equipment:
  • Two 12 hole cake-pop pans.
  • 12 lollipop sticks.
  • 30 cm square piece of polystyrene. 
Directions:
  1. Preheat oven to 180 c. Meanwhile, grease cake-pop pans and set aside
  2. Prepare cake batter following packet directions. Divide batter equally between three bowls.
  3. Using food coloring, add a drop or two of pink color to the first, green to the second and yellow to the third and mix well.
  4. Pour colored batters evenly into each hole of the 2 greased cake-pop pans. Place lids on top of pans, and secure very well. Bake for 15 minutes, then let rest for 5 minutes before removing lids.
  5. Remove lids carefully, and turn cake pops onto wire rack, lined with baking paper to cool completely.
  6. Grease the base of 9 cm deep-loaf pan, then line it with baking paper, extending it about 2 cm above edges of pan, then set aside.
  7. In a food processor, process 1 packet of butternut snap cookies till you end up with fine crumbs. Add in 1/4 cup of melted butter and process till combined. Add 1 cup of White Choc Bits to the mixture and process till roughly chopped.
  8. Press half of the cookie mixture on the bottom of the loaf pan you've prepared earlier.
  9. In a separate bowl, place 2 liters of softened vanilla ice cream. Stir in 2 tsp of coconut essence. Spoon half of the ice cream mixture onto the cookie mixture base. Level top of ice cream, then push in 12 colored cake pops. Add the remaining ice cream mixture onto cake pops, making sure it goes all around the pops. Level ice cream one more time, then top it with the remaining cookie mixture. Press it to secure, then cover and freeze overnight.
  10. Garnish And Serve:
  • Place 1/4 cup of White Chocolate Melts in a heatproof safe bowl, and microwave on  medium for one minute. Stir with a metal spoon every 30 sec till smooth. Dip the end of each lollipop stick into the melted white chocolate and push each into the remaining 12 cake pops. Place pops on a tray lined with baking paper and freeze till firm.
  • Place 1/3 cup of White Chocolate Melts in a heatproof safe mug, and microwave on medium for one to two minutes. Stir with a metal spoon every 30 sec till smooth. Dip each frozen cake pop into the melted white chocolate till entirely coated, and sprinkle with colored sprinkles then stick in the polystyrene till set.  
  • To serve: remove ice cream cake from freezer and let stand for 5 minutes. Place ice cream cake on a serving plate, remove the baking paper and garnish top with chocolate coated, sprinkled cake pops.