Limber de Bizcocho (Cake Ice Pops)
Limber de bizcocho are delicious ice pops made with milk and cake. They are topped with rainbow sprinkles for a festive touch. These cake ice pops are a delicious summer treat everyone will enjoy!
Equipment
- 8 plastic cups with lids 5 oz see notes for links
- popsicle sticks optional
- Popsicle tray optional
Ingredients
- 1 can condensed milk 14 oz
- 1 can evaporated milk 12 oz
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp cake batter extract
- 2 tbsp sugar optional
- 1/8 tsp salt
- 1 Sara Lee pound cake cut into cubes
- rainbow sprinkles, nonpareils for garnish
Instructions
- To a blender, add all ingredients except the cake and sprinkles and mix until well combined.
- Add about 7-8 cubes of pound cake and blend until smooth. Reserve the rest of the cake to garnish the limber cups.
- Skim excess foam from the top of the limber mixture with a large spoon.
- Pour mixture into plastic cups and add a cube of cake and sprinkles on top. Don't add too many sprinkles because the color tends to bleed. For a cleaner look, freeze the limber for about 2 hours, and then add the sprinkles on top.
- Freeze for at least 6-8 hours or overnight. Serve and enjoy. ¡Buen provecho!