The crispy coating of Effie's Malted Cocoacakes surrounding the ice cream is a fun way to enjoy one of our favorite ice cream truck novelties. And knowing the ingredients are wholesome and all natural adds to the pleasure of serving these treats to your family and friends. The toasted coconut in our Cocoacakes really shines in this recipe.
Cocoacake Ice Cream Eclairs
- 4 Effie's Cocoacakes
- 1 pt. Ice Cream
- Popsicle Molds
- Popsicle Sticks
Fill the popsicle molds (usually a tray of 6) with your favorite ice cream. Insert the posicle sticks to cover 1/2 way and place in the freezer covered lightly with plastic.
Let this freeze for at least 2 hours.
Break the Cocoacakes into the bowl of a food processor and process until you have a find crumb. Transfer to a bowl and set aside.
Before unmolding the pops fill a small bowl with warm water. Working quickly, remove the ice cream molds from the freezer and dip the popsicle into the bath for 1-2 seconds. Gently pull the pop from the mold and roll in the crushed Cocoacakes. Return each pop to the freezer. (See note about helpful hints for holding the popsicles right side up in your freezer)
Let the Cocoacake Ice Cream Eclairs freeze for at least 1 hour before serving.
*Recipe note: We use cardboard egg cartons or shoe boxes to hold the pops upright. Just make a small cut in the cardboard and insert the popsicle stick. You can also use Oasis (floral foam) to hold the pops.