Mini ice cream pops are as easy as can be. If you can scoop ice cream, you can make these treats. Add sprinkles and you have a playful summer dessert for a crowd.
Ice cream pops that I don’t have to put in a special mold? I’m in! These little bites are also totally customizable. Use store-bought ice cream, melted chocolate and sprinkles to make cute ice cream pops for summer.
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Ice cream pops without a mold
Mini ice cream pops are completely more fun than simple ice cream scoops in a bowl. Plus they are great to feed a crowd because you make them ahead. No fussing with melting ice cream and scoops when you want to be chatting with friends.
I have a few tips and tricks for scooping ice cream ahead. Keep reading!
This recipe is simple. I pre-scooped store-bought vanilla ice cream balls, dipped them in melted white chocolate and sprinkles, and froze them again. You can also make my homemade eggless Vanilla Ice Cream recipe.
Just how do I get little scoops of ice cream to stay frozen on sticks long enough to dip them in chocolate and sprinkles? I’ll show you a tip.
How to freeze ice cream scoops ahead:
To freeze any size ice cream scoop ahead (this is a great tip for sundae parties), I wrap a rimmed baking sheet in plastic wrap as my tray.
When you put ice cream directly on a baking sheet, even if the metal is cold, the ice cream scoop will start to melt, and, if nothing else, get misshaped and flat on one side. I create a little soft insulation for them to keep this from happening!
How to make mini ice cream pops:
- First, make sure your baking sheet can fit in your freezer. You’ll be popping it in and out every few scoops. I like little quarter sheet pans. They are roughly 9-by-13-inches so they fit well in my already packed freezer! (In a pinch you can use an actual 9-by-13-inch baking pan with deeper rims. The rims are essential because you want to create an air cushion under the ice cream. Plastic wrap directly on a cookie sheet surface would not work.
- Wrap plastic wrap (check out this cutter) tightly in both directions on the baking sheet. You want to create a taut surface for the scoops to sit on.
- Pre-scoop your ice cream, add the sticks and refreeze those scoops until they are pretty darn firm.
- Quickly dip scoops in the melted (and cooled) chocolate and sprinkles. You can put the decorated pops right back on this special tray if you want.
Ice cream sprinkles
I used a few colors of sprinkles for mine, and white chocolate. You can use melted candy coating as well! And please, play around with the sprinkles you use. They are fun to color coordinate with birthday parties and holidays!
- Fill medium bowls with each color of sprinkles so you can hold the homemade ice cream pops over the bowls and generously sprinkle. If you are trying to keep your decorating in little tiny cute bowls it will just make a mess!
You can find more of my delicious ice cream recipes on the blog. Try making these with homemade chocolate ice cream for another special summer treat.
For cool ice cream mix-ins click over to 24 Ice Cream Flavors You Can Make.
Easy To Make Mini Ice-Cream Pops
Ingredients
- 1 pint ice cream (any flavor)
- 14 large toothpicks or cocktail sticks
- 10 oz white chocolate, chopped
- ½ cup colored sprinkles
Instructions
- Wrap a rimmed baking sheet tightly with plastic, creating a surface of plastic with an air pocket underneath. Scoop ice cream into balls using a 1-inch scoop and place in rows on plastic wrap; insert a toothpick in each and freeze until solid.
- Note: I keep the tray in the freezer and quickly place the scoops onto it. I let them freeze for a few minutes and then insert the toothpicks. This will insure they stay cold.
- Gently melt white chocolate and pour into a bowl; allow to cool to room temperature. Dip ice-cream balls in chocolate, spooning it over each ball to cover completely, then immediately coat with sprinkles. Return to the tray in the freezer and freeze until firm.
Notes
Nutrition
And check out recipes from my friends as well:
Strawberry Cookie Dough Ice Cream
No Churn Cookies and Cream Ice Cream
No Churn Birthday Cake Ice Cream
Chocolate Malted Crunch Ice Cream
Grilled Sweet Corn & Strawberry Ice Cream
Chocolate Ice Cream with Peanut Butter Cookie Dough
New dessert recipes from Tara Teaspoon
- Classic Pot Roast With Vegetables
- Super Soft Cinnamon Rolls (Tangzhong Method)
- Peanut Butter Rudolph Reindeer Cookies
- The Best Classic Gingerbread Cookies
- Magnificent and Easy Coconut Macaroons (with Variations!)
- Christmas Tree Cookies with Cream Cheese Frosting
- Ham and Gruyere Mini Turnovers
- Pistachio Lace Cookies
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara. Photography by Kate Mathis. Food Stylist Alison Attenborough. Prop stylist Gerri Williams. Originally published LHJ June 09.
Becky Tarala says
These look like little bites of heaven!
Deb @Cooking on the Front Burner says
These seriously are the cutest! I think my grandkids would love these and so would I!
Mary Bench says
How delightful! What a great idea!
Brittany Smart says
These are adorable and I’m obsessed with sprinkles so it’s a perfect recipe in my book!!
Anne Marie Miller says
Such a fun idea and so doable! The perfect way to serve ice cream at a party!
Ruby Neff says
I love how this takes ice cream– which can be pretty boring on its own– and makes it exciting!
Britney says
Ice cream on the go?! It’s the perfect summer party treat!
Makani says
What kind of chocolate do you melt and cool that doesn’t harden??
Megan Palmer says
10/10 for this recipe!
Rachel says
These ice cream scoops are adorable! I love individual serving sizes, especially when entertaining. I’m going to try using large bubble wrap on the rimmed baking sheet with a sheet of plastic wrap on top and see how that works for keeping the round shape.
Tara Teaspoon says
Awesome. Yes the technique really does help.