Take the ice cream sandwiches out of the freezer and let them sit at room temperature for about 5 minutes—just enough to soften slightly.

Place the softened sandwiches in a large mixing bowl.

Use a spoon or your hands to mash and mix them into a soft, uniform mixture.

Add in the cake or brownie crumbs, stirring until fully combined and moldable.

The texture should be like cookie dough—firm enough to roll, but not too sticky.

Scoop the mixture into even portions using a cookie scoop or tablespoon.

Roll into balls about 1 to 1½ inches wide.

Place them on a parchment-lined baking sheet.

Insert a lollipop stick into the center of each ball.

Freeze the pops for 1 hour, or until completely firm. This step is key to making sure they don’t fall apart during dipping.

While the pops are freezing, melt your chocolate or candy melts in a heatproof bowl.

Add a little heavy cream or coconut oil to help the chocolate stay smooth and glossy.

Stir until silky and pourable—perfect for coating.

🫠 Use a double boiler or microwave in short bursts, stirring frequently to avoid burning.

Remove the frozen pops from the freezer and begin dipping:

Hold each pop by the stick and dip into the melted chocolate, gently twirling to coat evenly.

Tap off the excess and quickly add sprinkles, nuts, or other toppings before the coating sets.

Return pops to the parchment-lined sheet and place back in the freezer for 15–20 minutes to set.