Easy No-Bake Ice Cream Cake Pops
These ice cream cake pops are the treat you make when you want something fun without turning on the oven. All you need is a few ingredients, a little freezer time, and a batch of sprinkles.
You get a creamy, cold center made from store-bought cake and softened ice cream, all wrapped in a thin chocolate shell. It is the kind of dessert that looks like you spent the afternoon on it, but the actual hands-on work is barely twenty minutes.
What Makes These Cake Pops So Good
The texture is the real star here. That first crack of the chocolate gives way to a soft, cold bite that has just a little chew from the cake crumbs. It is a tiny ice cream sundae you can hold in your fingers.
I keep coming back to this version because there is no baking and no special equipment. A box of plain cake from the grocery store and a pint of ice cream do the heavy lifting, so you can skip the mixer and still turn out something that looks bakery-worthy.
The flavor options are wide open. You pick the cake and ice cream combo, so it can be as simple as vanilla on vanilla or as bold as chocolate cake with mint chip. Every batch can be a little different without changing the method at all.
Ingredients
- 1 (10 to 12 oz) plain pound cake or vanilla loaf cake: nothing with frosting or filling; a plain butter cake works well too
- 2 cups vanilla ice cream, softened: let it sit at room temperature for about 10 minutes so it stirs easily but is not melted
- 12 oz semisweet chocolate chips or chocolate candy melts: candy melts will set up faster, but chocolate chips work fine with a tiny spoon of coconut oil
- Sprinkles, crushed nuts, or flaky salt: for decorating, totally optional
Variations / Substitutions
- Chocolate cake + mint chip ice cream: a cool, minty center that feels a little more grown up
- Lemon loaf + raspberry sorbet: a bright, tart pop that is nice after a heavy meal
- Darker chocolate shell: use 70% cacao chocolate chips for less sweetness and a slight bitterness that balances the ice cream
- No chocolate shell: roll the frozen balls in powdered sugar instead, though they will melt faster in your hand
- Dairy free: a plant-based pound cake, vegan ice cream, and dark chocolate work without any other changes
Lemon No-Bake Cookies are another reader favorite dessert worth making next.
How To Make Ice Cream Cake Pops
Step 1: Mix the Cake and Ice Cream
Crumble the entire cake into a large bowl using your fingers, until it looks like fine, even crumbs with no big chunks. Add the 2 cups of softened ice cream and fold everything together with a rubber spatula for about a minute, until you have a thick, scoopable dough.
The mixture should hold its shape when you press a little between your fingers. If the ice cream was too soft and it feels loose, slide the bowl into the freezer for 10 minutes before you move on.
Step 2: Roll and Freeze the Balls
Line a baking sheet with parchment paper. Using a small cookie scoop or a spoon, portion out about a tablespoon of the dough and roll it quickly between your palms into a smooth ball. You will get about 24 cake pops from this batch.
Set them on the sheet with a little space between each. Freeze for at least 2 hours, or up to overnight. The pops need to be rock hard before they hit the warm chocolate, or they will fall apart when you try to coat them.
Step 3: Melt the Coating
Place the 12 oz of chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring well after each one. Stop as soon as it is nearly smooth, about 2 minutes total, and stir until the last bits melt from the residual heat.
If the chocolate feels too thick to dip, stir in a half teaspoon of coconut oil to thin it out. Let the melted coating cool for about 2 minutes on the counter so it does not melt the ice cream on contact.
Step 4: Coat and Finish the Cake Pops
Remove the frozen balls from the freezer, working with just a few at a time so the rest stay cold. Insert a lollipop stick or a skewer into each ball, then dip it completely into the chocolate, letting the excess drip off for a few seconds.
Immediately add sprinkles while the coating is wet, then stick the pop upright into a piece of styrofoam or return it to the baking sheet stick-side up. The chocolate will set in under a minute because the balls are so cold, and you can serve them right away or pop them back in the freezer.
Tips for the Smoothest Cake Pops
- Keep the ice cream cold, not melted. A soft but still-firm texture stirs in easily and freezes back up with less ice crystal formation.
- If the coating cracks after freezing, it usually means the chocolate was too hot when you dipped it. Give it that short cool-down each time.
- For even-sized pops, use a spring-loaded cookie scoop, and dip hands in cold water before rolling so the dough does not stick.
Scale the batch up or down:
| Pops you want | Cake size | Ice cream | Coating |
|---|---|---|---|
| 12 pops | Half of a 10 oz cake | 1 cup | 6 oz |
| 24 pops | 1 (10-12 oz) cake | 2 cups | 12 oz |
| 48 pops | 2 (10 oz) cakes | 4 cups | 24 oz |
Storing Leftover Cake Pops
- Refrigerate: these are best frozen, but you can store them in an airtight container in the freezer for up to 2 weeks. Let them sit at room temperature for 5 minutes before eating.
- Serve Cold: always serve straight from the freezer. The chocolate shell stays crisp and the center stays firm.
Frequently Asked Questions
Can I use homemade cake instead of store-bought?
Yes, a plain butter cake or pound cake baked a day ahead and cooled completely works the same way. Just avoid cake that is too fresh and moist, or the balls may not hold.
Do I have to use lollipop sticks?
No. You can leave them as bonbons and just set them on a tray after dipping. A toothpick helps with dipping, and you can pull it out before the chocolate sets.
Why did my coating crack?
The chocolate was likely too warm when you dipped the frozen balls. Let it cool until it is just fluid, not hot, and work quickly.
Can I make these a day ahead?
Absolutely. Assemble the pops completely, freeze them uncovered until firm, then transfer to a container. They stay fresh for days.
Ice Cream Cake Pops Recipe
Ingredients
Method
- Crumble the cake into fine crumbs in a large bowl, then fold in the softened ice cream until a thick dough forms.
- Roll into 1-tablespoon balls, place on a parchment-lined sheet, and freeze for at least 2 hours until rock hard.
- Melt the chocolate chips in the microwave in 20-second bursts, stirring until smooth, then let cool for about 2 minutes.
- Insert sticks, dip each frozen ball in the coating, add sprinkles, and let the chocolate set for a minute before serving.
Notes
