A fun, decadent dessert made with leftover chocolate cake and vanilla ice cream!
You know what bugs me? Having to say that I was born in 19-blabla. That 19 – it bugs me. It says that I was born in the last century.
When I was about 9-years old, or right around the time that I could understand the concept of numbers, this little old lady told me that she was born in 1896. My mouth dropped to the floor as soon as I heard 18… This meant that she was born in the last century! She was ancient!!
For that reason, now, when I have to say I was born in 1978, I think that the other person (who always happens to be 23) is thinking, daaaamn! she old!
Which brings me to my story about my Chocolate Cake Ice Cream Truffles.
Once upon a time, I went to college. It feels like it was yesterday, but when I count the years, it really was a while back. At least I can say that I finished during this century. Anywho. I was getting ready to dig into a chocolate cake that I made because my plan for the night included me, chocolate cake, coffee, and an all nighter with my Political Science textbook.
I put on my PJ’s, I got my study area ready, and I headed to get the cake.
The worst that could have happened, happened. I dropped the cake! Oh my GAH! I was SO mad! Every four-letter word came out of my mouth. I immediately started seeing little Batman comments – SPLAT! BAM! BOOM!
Ugh… It was all over the tiled floor.
But, I live by the 10-second rule, so fear no more, I saved the cake. I took out a tub of vanilla ice cream, threw in chocolate cake crumbs, and voila! We have Chocolate Cake Ice Cream!
Fast forward a few years and we’re now shaping that cake ice cream into bite size balls! And rolling ’em in shredded coconut. Aaaaand we lived happily ever after. The end.
Oh, wait! I should tell you that this is how I now save leftover cakes or cupcakes. Sometimes I even make cake pops, other times I make cheesecake pops. Depends on my mood. But, if you have some leftover cake that is just sittin’ there getting all crusty, save it by throwing in a bit of ice cream and make these delicious truffles!
Ice Cream Cake Pops
- 2 cups chocolate-cake crumbs
- 1 full scoop vanilla ice cream , melted
- shredded coconut
- Line a plate with wax paper and set aside.
- Place the cake crumbs in a medium-size mixing bowl.
- Pour the melted ice cream over the cake crumbs and mix until thoroughly combined.
- Place the shredded coconut on a flat plate.
- Shape the cake mixture into 1 to 2-inch balls and roll in shredded coconut.
- Set cookies on prepared plate and put in the freezer for 30 minutes, or until set.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.