White Chocolate And Cake Pop Ice Cream Dessert

Turn Christmas dessert into pop art with these colourful baubles sandwiched between sweet vanilla ice-cream and a crunchy biscuit shell.

The ingredient of White Chocolate And Cake Pop Ice Cream Dessert

• 440g packet golden buttercake cake mix
• rose pink gel food colouring
• leaf green gel food colouring
• golden yellow gel food colouring
• 250g packet butternut snap cookies
• 60g butter melted cooled
• 1 cup nestle white choc bits
• 2 litres vanilla ice cream
• 2 tsp coconut essence
• 1 1 2 x 375g packets nestle white chocolate melts
• coloured sprinkles to decorate

The Instruction of white chocolate and cake pop ice cream dessert

• preheat oven to 180c 160c fan forced grease 24 holes of 2 x 18 hole cake pop pans make cake following packet directions divide batter evenly between 3 bowls tint 1 portion pink 1 portion green and remaining portion yellow spoon heaped tablespoons batter into each hole of pans place lids on pans and secure bake for 15 minutes stand for 5 minutes carefully remove lids turn cake pops onto a baking paper lined wire rack to cool completely
• grease a 9cm deep 11 5cm x 20cm base loaf pan line base and sides with baking paper extending paper 2cm above edges of pan process cookies until fine crumbs add butter process until combined add choc bits process until roughly chopped press half the mixture over the base of prepared pan
• place ice cream in a bowl set aside for 10 minutes to soften donu2019t allow ice cream to melt completely stir in coconut essence working quickly spoon half the ice cream over base level top push 12 pops down into the ice cream alternating colours dollop with remaining ice cream making sure it goes around pops level top top with remaining biscuit mixture pressing to secure cover freeze overnight
• place 1 4 cup of melts in a heatproof microwave safe bowl microwave on medium 50 for 1 minute stirring every 30 seconds with a metal spoon or until smooth dip 2cm of 1 end of each lollipop stick into melted chocolate push 1 stick into each remaining pop place on a tray lined with baking paper freeze for 20 minutes or until firm
• place 1 3 remaining melts in a heatproof microwave safe mug microwave on medium 50 for 1 to 2 minutes stirring every 30 seconds with a metal spoon or until smooth dip 1 cake into melted chocolate rock backwards and forwards until cake is fully coated donu2019t rotate stick or stir chocolate as this can cause crumbs to break off into the chocolate gently tap the stick on the side of the mug to drain excess chocolate and remove any air bubbles working quickly sprinkle pops with sprinkles push stick into polystyrene repeat process with remaining cakes and sprinkles melting remaining melts as needed in a clean mug stand for 10 minutes or until set
• remove ice cream from freezer stand for 3 to 5 minutes to soften slightly turn cake onto serving plate remove the baking paper decorate top with cake pops serve

Nutritions of White Chocolate And Cake Pop Ice Cream Dessert

fatContent: 1202 17 calories
saturatedFatContent: 63 2 grams fat
carbohydrateContent: 45 5 grams saturated fat
sugarContent: 145 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 5 grams protein
sodiumContent: 109 milligrams cholesterol

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