Best 8 Chocolate Sprinkle Cake Pop Ice Cream Sandwiches Recipe By Tasty Recipes

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!

CHOCOLATE SPRINKLES ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate cookies and place a pint slice on top of each. Place another chocolate cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• Pour the sprinkles into a shallow dish.
• Remove the ice cream sandwiches from the freezer and roll the sides in the sprinkles, completely covering the ice cream.
• Freeze for 30 minutes more before serving.
• Enjoy!

CHOCOLATE SPRINKLE CAKE POP ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted butter and sugar until creamy. Add the eggs and whisk until smooth. Stir in the vanilla, flour, cocoa powder, baking powder, and salt until combined.
• Scrape the batter onto the prepared baking sheet and, using a spatula, smooth in a thin, even layer, leaving a ½" border of parchment paper around the edges. Bake until the cake is set, 10-12 minutes. Transfer the baking sheet to a wire rack to cool completely.
• When the cake is cool, use the parchment paper to lift from the pan onto a cutting board. Cut in half crosswise. Dollop the Kroger® Brand Deluxe Cake Pop Ice Cream evenly over the top of one of the cake halves and, using a spatula, spread the ice cream in an even layer. Place the remaining cake half on top of the ice cream, with the top facing up, to make a large sandwich. Line the baking sheet with a fresh sheet of parchment paper, place the ice cream sandwich on top, and freeze until firm, at least 6 hours.
• Remove the sandwich cake from the freezer. Trim about ¼" off of each edge, then cut into 12 smaller square sandwiches.
• Place the sprinkles on a plate. Carefully roll the sides of the ice cream sandwiches in the sprinkles to coat. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

ICE CREAM SANDWICH CAKE POPS

Steps:

• Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
• Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
• Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
• Freeze pops at least 1 hour before serving.

RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY

Steps:

• Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
• Line a baking sheet with parchment paper.
• Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
• Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
• Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
• Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
• Line another small baking sheet with parchment paper.
• Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
• Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
• Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
• Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
• Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
• Refrigerate the pops until ready to serve.
• Enjoy!

ICE CREAM SANDWICH CAKE

Steps:

• Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.
• Cover the dish with aluminum foil and freeze until set, about 30 minutes.

CLASSIC CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
• Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
• Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
• Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
• Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
• Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
• When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.