Ice cream cake on a stick! SO FUN!!!
I actually made these for the Jamberry nail party that I hosted the other night but I forgot to put them out. So I will let my husband and the kids devour them.
ICE CREAM CAKE POPS
- 1/2 cup raw walnuts
- 5 tsp. coconut oil, melted
- 2 graham crackers - gluten-free (omit if vegan and add 1/4 cup more nuts of your choice)
- 8 dates, pitted and soaked for half an hour in warm water
Blend ingredients in a food processor until it bunches up the sides. Add mixture evenly to a silicone ice cube tray. Do not try this with a regular plastic ice cube tray.
- 1 container of chocolate coconut milk ice cream
Let the ice cream melt on the counter and then scoop into a Ziploc bag and cut a hole in the corner so you can pipe the ice cream out into the ice cube tray. Once that is done freeze for 3 hours.
Take a knife and go around the inner edges of each cake pop and then push out from the bottom. Place in the freezer until your chocolate is ready for dipping.
- 2 tsp. coconut oil
- 1/2 cup dark chocolate chips
Melt on low heat in a pan. Stir. Place a Ziploc bag into a small cup and pour the chocolate sauce into the cup.
Put sticks into the ice cream pop and dip into the chocolate sauce and put on a plate lined with parchment paper. Top with cocoa nibs, shredded coconut or leave as is. Freeze until ready to serve.