Rainbow Cake Batter Ice Pops

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rainbow cake batter ice pops recipe
Photo: Liz Andrew/Styling: Erin McDowell

Isn’t everything more fun with sprinkles? (Yes. The answer is yes.) These pops taste like an awesome frozen version of your favorite cake. Most recipes use powdered cake mix as a base. Raw flour and baking soda didn’t sound super appetizing to us, so these pops have a delicious homemade custard base instead. They’re perfect for a summer birthday (or—who are we kidding?—any day).


3 cups whole milk

½ cup sugar, divided

1 tablespoon pure vanilla extract

¼ cup cornstarch

3 large egg yolks

⅓ cup sprinkles, plus more as needed


1. Bring the milk, ¼ cup of the sugar and the vanilla extract to a simmer in a medium saucepan over medium heat.

2. In a large bowl, whisk the cornstarch with the remaining ¼ cup sugar to combine. Whisk in the egg yolks until smooth. Add the vanilla extract. Gradually add about a third of the hot milk, whisking constantly to combine. Transfer this mixture to the saucepan and cook over low heat, stirring constantly, just until it comes to a boil.

3. Strain the mixture into a bowl, place plastic wrap directly on its surface (to prevent a skin from forming) and refrigerate until completely chilled, about 1½ to 2 hours.

4. Fold the sprinkles into the mixture and then pour into ice-pop molds, filling each to about ¼ inch from the top. Insert sticks and freeze until solid, at least 3 hours. Store in the freezer for up to two weeks.

Nutrition Facts
  • 145 calories

  • 5g fat

  • 21g carbs

  • 4g protein

  • 17g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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