Red Velvet Ice Cream Cake Pop

Scoop a 2-inch ball of California Vanilla Ice Cream, immediately place on a sheet tray and refreeze. In a small bowl, combine red velvet cake crumbles and grated white chocolate. When the ice cream is completely refrozen, remove from freezer and quickly roll in the red velvet mixture. Insert cake pop stick and refreeze until ready to serve.

Makes 1 Ice Cream Cake Pop.

Photo and recipe provided by Kristina Vanni on behalf of the California Milk Advisory Board.