Birthday cake ice cream pops

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35 min


1 h



* PLUS 8 hours freezing time
Birthday cake ice cream pops

Photo, Erik Putz.

The best way to ride out this sweltering weather? Ice cream — on steady rotation!


  • 1/4 cup granulated sugar
  • 3 tbsp custard powder
  • 1/4 tsp salt
  • 1 1/2 cups 3.25% milk
  • 1 cup 35% cream
  • 1/2 cup sweetened condensed milk
  • 2 tsp vanilla
  • 2 tbsp rainbow sprinkles
  • 8 4-oz paper cups
  • 16 Popsicle sticks
  • 2 cups coloured cereal , such as Fruit Loops, crushed

White chocolate coating

  • 225 g white chocolate chips
  • 3 tbsp coconut oil
  • 2 tsp corn syrup


  • WHISK sugar, custard powder and salt in a medium saucepan. Whisk in milk and cream and bring to a boil over medium, whisking constantly, until thick, 6 to 8 min. Remove from heat. Whisk in condensed milk and vanilla.
  • TRANSFER to a bowl. Set over an ice bath to cool, stirring once or twice, about 20 min.
  • DIVIDE sprinkles among paper cups. Divide cream mixture among cups, then freeze for 30 min. Insert 2 Popsicle sticks into each cup, 1 in. apart in centre. Freeze until firm, at least 8 hr, preferably overnight.
  • WHITE Chocolate Coating: Melt chocolate, oil and corn syrup in a small bowl set over a small saucepan of barely simmering water. Scrape into a liquid measuring cup.
  • CUT down the centre between sticks of each cup to create 2 ice cream pops. Remove the paper and dip each half into chocolate coating to cover three-quarters of each pop. Immediately dip in cereal to coat. Return to freezer to set for 5 min.

Watch: How to Make Ice Cream Pops

[bc_video video_id=”5542266898001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 167,
  • Protein
  • 2 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 9 g,
  • Sodium
  • 82 mg.