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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
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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.

Photo and recipe provided by Kristina Vanni on behalf of the California Milk Advisory Board.