One of the symptoms of pregnancy brain is the inability to focus on even simple documents like bills or, in this case, recipes. Yesterday my husband forwarded me this delicious-sounding recipe from The Baking Robot (http://thebakingrobot.com/2014/05/06/cake-popsicles/) that apparently actually creates ice cream-based Popsicles with cake crumble and frosting cores. That is not, however the impression I got when I failed to read the recipe even remotely correctly. It wasn't until I went back to try to figure out why I was having to make so many adjustments that I realized how off-base I was.
Fortunately, my lack of reading comprehension resulted in a happy accident of delicious proportions. And so, I give you...
One-Bowl Cake Batter Ice Cream Pops:
(Makes 12)
Ingredients:
-7 oz boxed cake mix (I chose Duncan Hines strawberry supreme)
-2 tbsp cake frosting (Pillsbury strawberry)
-1 pint softened ice cream (Ben & Jerry's vanilla)
-1/4 to 1/2 milk
-Sprinkles etc for texture, if desired
-Popsicle mold & sticks
Directions:
-Beat ingredients together in listed order in large mixing bowl until smooth and thin enough to slosh in the bowl
-Spoon or pour into Popsicle mold
-Push a stick 3/4 of the way down in each
- Freeze until solid. (6 hrs-overnight)
Enjoy!
These are lighter & more airy than straight ice cream bars, and they would follow a large meal or a hot activity beautifully. I chose strawberry because I thought a fruity approach was best for the hot summer, but imagine all the combinations one could try: devil's food cake and dolce de leche ice cream, red velvet and creole cream cheese, Funfetti and cotton candy-- the list is endless!
